Pork Medallions and Blueberry Sauce
Spinach, Goat Cheese, and Pecan Salad
Ingredients
- 1 pork tenderloin, trimmed and cut into ½-inch-thick slices (1 lb)
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp all-purpose flour
- 1½ Tbsp olive oil
- ¼ cup finely chopped onion
- ½ (14.5-oz) can low-sodium chicken broth
- ½ (4.4-oz) container blueberries
- 1 Tbsp butter
Instructions
- Sprinkle pork with salt and pepper. Dredge pork in flour, shaking off excess .
- Cook pork in hot oil until browned on all sides; remove from skillet.
- Add onion to skillet; cook 1 minute, stirring constantly. Add broth and blueberries; bring to a boil. Cook 5 minutes; stir in butter.
- Return pork to skillet. Cook 1 minute.
Side Dish Ingredients
- ½ cup chopped pecans (or use walnuts)
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 (5-oz) pkg baby spinach
- ½ (4-oz) pkg crumbled goat cheese (or use feta)
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. .
- Whisk together oil, vinegar, honey, and mustard in a large bowl. Add spinach, nuts, and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
301
|
284
|
585
|
| Fat (g) | 14 | 27 | 41 |
| Sat. Fat (g) | 5 | 5 | 10 |
| Protein (g) | 34 | 6 | 40 |
| Carb (g) | 8 | 8 | 16 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 520 | 169 | 689 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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