Honey-Balsamic Pork Tenderloin
Bell Pepper and Corn Sauté
Ingredients
- 1 pork tenderloin (1 lb)
- ½ tsp dried thyme
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp olive oil
- 1½ Tbsp balsamic vinegar
- 1½ tsp honey
- 2 small cloves garlic, minced
Instructions
- Preheat oven to 425°F. Place pork on a rimmed baking sheet; sprinkle with thyme and ¼ 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
- 1 large green bell pepper, chopped
- ½ cup chopped red onion
- 1 Tbsp olive oil
- 1⅓ cups frozen corn kernels
Side Dish Instructions
- Sauté bell pepper and onion in hot oil in a large skillet over medium heat 5 minutes.
- Add corn; cook 5 to 10 minutes or until corn is tender, adding a few tablespoons water, if necessary, to prevent sticking. Season with salt and pepper to taste.
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