Honey-Balsamic Pork Tenderloin
Bell Pepper and Corn Sauté
Ingredients
- 2 pork tenderloins (2 lb)
- 1 tsp dried thyme
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
- 3 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Place pork on a rimmed baking sheet; sprinkle with thyme and ½ tsp each salt and pepper. Bake 20 to 22 minutes or until a meat thermometer reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, whisk together oil, vinegar, honey, ¼ tsp each salt and pepper, and garlic in a saucepan. Cook over medium heat 5 minutes or until thickened. Serve sauce with pork.
Side Dish Ingredients
- 3 green bell peppers, chopped
- 1 cup chopped red onion
- 2 Tbsp olive oil
- 1 (12-oz) pkg frozen sweet corn
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Sauté bell peppers and onion in hot oil in a large skillet over medium heat 5 minutes.
- Add corn, salt, and pepper. Cook 5 to 10 minutes or until corn is tender, adding a few tablespoons water, if necessary, to prevent sticking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
265
|
104
|
369
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 5 | 15 | 20 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 373 | 198 | 571 |
Low Carb Meal Plan
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