Pepper-Crusted Pork Tenderloin

Greek Cucumber Salad
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Ingredients

  • 1 pork tenderloin (1 lb)
  • 2 tsp coarsely ground black peppercorns
  • ½ tsp kosher salt
  • 1½ Tbsp olive oil
  • 6 Tbsp low-sodium chicken broth
  • 1 Tbsp chopped fresh rosemary
  • ½ tsp Dijon mustard
  • 1½ Tbsp cold butter, cut into cubes

Instructions

  1. Preheat oven to 425°F. Rub pork with pepper and salt. Cook in hot oil in a large cast-iron or ovenproof skillet over medium-high heat 5 minutes or until browned on all sides. Transfer skillet to oven.
  2. Bake 10 to 15 minutes or until a meat thermometer reads 145°F. Remove from skillet; let stand 5 minutes before slicing.
  3. Return skillet to stovetop over medium-high heat. Stir in broth, rosemary, and mustard. Cook 2 to 3 minutes or until slightly reduced; stir in butter. Reduce heat. Cook 1 to 2 minutes or until butter is melted and sauce is slightly thickened. Spoon sauce over pork.

Side Dish Ingredients

  • 1 English cucumber, sliced lengthwise and crosswise
  • ½ red bell pepper, chopped
  • ½ red onion, sliced
  • ½ cup crumbled feta cheese
  • ¼ cup pitted kalamata olives (about 10)
  • ¾ tsp Greek seasoning
  • ¼ tsp pepper
  • 2 Tbsp extra virgin olive oil
  • 1½ Tbsp red wine vinegar

Side Dish Instructions

  1. Toss cucumber, bell pepper, onion, cheese, olives, seasoning, and pepper in a bowl. Drizzle with oil and vinegar; toss.

Nutritional Information

Main Side Total
Servings 3 3
Calories
276
185
461
Fat (g) 16 15 31
Sat. Fat (g) 6 3 9
Protein (g) 31 4 35
Carb (g) 2 7 9
Fiber (g) 1 2 3
Sodium (mg) 534 384 918

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