Bacon-Wrapped Pork Tenderloin
Hot Zucchini, Corn, and Black Bean Salad
Ingredients
- 2 pork tenderloins, trimmed
- 2 Tbsp Montreal steak seasoning
- 5 slices bacon
- 1 (8-oz) container guacamole
- ½ cup sour cream
- 2 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Sprinkle pork with seasoning; wrap bacon around pork. Cook pork in a large ovenproof skillet over medium-high heat 3 minutes per side or until bacon is browned. Transfer skillet to oven.
- Bake 10 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F. Let stand 5 minutes. Slice.
- Stir together guacamole, sour cream, and cilantro; serve with pork.
Side Dish Ingredients
- 2 zucchini, cut into half-moons
- 1 (12-oz) pkg frozen whole kernel corn
- 2 Tbsp olive oil
- 1 Roma tomato, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 2 tsp ground cumin
- 1 Tbsp rice wine vinegar
Side Dish Instructions
- Cook zucchini and corn in hot oil in a large skillet over medium-high heat, stirring often, until just tender.
- Stir in tomato, beans, and cumin; cook until thoroughly heated. Stir in vinegar; season with salt and pepper to taste.
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