On the Grill
Honey-Balsamic Pork Tenderloin
Arugula and New Potato Salad
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Dasani Sparkling Water
Ingredients
- ¼ cup balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp olive oil
- 1 Tbsp grainy Dijon mustard
- 1 pork tenderloin (1 lb)
- Chopped fresh rosemary (optional)
Instructions
- Combine vinegar, honey, oil, mustard, and pork in a gallon-size zip-top plastic bag; seal and chill 30 minutes.
- Preheat oven to 400°F. Remove pork from marinade, reserving marinade. Bring half of marinade to a simmer in a saucepan; cook 3 minutes or until reduced by half.
- Place pork on a rimmed baking sheet lined with foil; brush with remaining half of marinade.
- Bake pork 25 minutes or until a meat thermometer reads 145°F, brushing with reduced marinade after 15 minutes of baking. Let pork stand 10 minutes before slicing. Serve sprinkled with rosemary, if desired.
Side Dish Ingredients
- ½ lb new potatoes, quartered
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- ½ (5-oz) pkg baby arugula
- 3 green onions, chopped
Side Dish Instructions
- Bring potatoes, ½ tsp salt, and water to cover to a boil in a pot over medium-high heat; cook 10 minutes or until potatoes are tender when pierced with a fork.
- Drain and rinse potatoes under cold water. Whisk together oil, lemon juice, and salt and pepper to taste in a serving bowl. Add potatoes, arugula, and onions; toss.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
