Pork Tenderloin with Chimichurri
Easy Roasted Carrots
Ingredients
- 1 (18.4-oz) pork tenderloin
- ¼ tsp salt, divided
- ¼ tsp black pepper, divided
- ⅓ cup chopped fresh flat-leaf parsley
- 3 Tbsp olive oil
- 1½ Tbsp red wine vinegar
- 1 Tbsp chopped fresh oregano
- ½ tsp crushed red pepper
- 2 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Place pork on a rimmed baking sheet; sprinkle with ⅛ tsp each salt and pepper.
- Bake 20 to 22 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, combine parsley, oil, vinegar, oregano, red pepper, ⅛ tsp salt, ⅛ tsp black pepper, and garlic. Serve sauce with pork.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots, halved lengthwise
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp chopped fresh flat-leaf parsley
- 2 tsp chopped fresh oregano
Side Dish Instructions
- Preheat oven to 425°F. Combine carrots, oil, garlic, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until carrots are tender. Sprinkle with parsley and oregano.
Nutritional Information
Main | Side | Total | |
Servings | 3 | 3 | |
Calories |
319
|
105
|
424
|
Fat (g) | 17 | 5 | 22 |
Sat. Fat (g) | 3 | 1 | 4 |
Protein (g) | 37 | 2 | 39 |
Carb (g) | 2 | 15 | 17 |
Fiber (g) | 0 | 4 | 4 |
Sodium (mg) | 291 | 202 | 493 |
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