Herbed Pork Tenderloin
Cranberry-Almond Salad and Brie Bread
Ingredients
- 1 tsp garlic and herb seasoning
- 1 tsp onion powder
- ¼ tsp salt
- 2 pork tenderloins (2 lb)
- 2 Tbsp olive oil
Instructions
- Preheat oven to 425°F. Combine seasoning, onion powder, and salt. Rub all over pork.
- Brown pork on all sides in hot oil in an overproof skillet over medium-high heat 4 minutes. Transfer skillet to oven.
- Bake 12 to 15 minutes or until a meat thermometer inserted reads 145°F. Let stand 10 minutes before slicing.
Side Dish Ingredients
- 1 (8-oz) French baguette
- 6 oz Brie cheese, sliced
- 1 (11-oz) pkg spring mix
- ½ cup dried cranberries (or use dried cherries)
- ½ cup sliced almonds
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Preheat oven to 425°F. Cut baguette in half; place on a baking sheet, and top with Brie slices. Bake 4 to 5 minutes or until cheese is melted and bread is toasted.
- Meanwhile, toss together spring mix, cranberries, nuts, and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
198
|
337
|
535
|
| Fat (g) | 8 | 18 | 26 |
| Sat. Fat (g) | 2 | 6 | 8 |
| Protein (g) | 30 | 13 | 43 |
| Carb (g) | 0 | 35 | 35 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 240 | 556 | 796 |
Quick & Healthy Meal Plan
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