Honey Mustard and Thyme Pork Tenderloin
Creamed Corn and Lemony Tomato Salad
Ingredients
- 2 pork tenderloins, trimmed (2 lb)
- 2 Tbsp olive oil
- ⅓ cup honey mustard
- 1 tsp dried thyme
Instructions
- Preheat oven to 425°F. Lightly season pork with salt and pepper. Cook pork in hot oil in a large ovenproof skillet over medium-high heat 3 minutes per side or until browned.
- Brush pork with honey mustard; sprinkle with thyme.
- Transfer skillet to oven, and bake 10 minutes or to desired doneness. Let pork stand 5 minutes before slicing.
Side Dish Ingredients
- 1 (20-oz) pkg frozen creamed corn
- 3 heirloom tomatoes, sliced
- ¼ cup lemon vinaigrette
- 3 Tbsp fresh basil leaves
Side Dish Instructions
- Heat corn according to package directions.
- Arrange tomatoes on a platter; drizzle with vinaigrette, and sprinkle with basil. Season lightly with salt and pepper.
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