Spiced Honey-Mustard Pork Tenderloin
Roasted Butternut Squash and Sautéed Spinach
Ingredients
- ½ pork tenderloin, trimmed (½ lb)
- 2 tsp yellow mustard
- 2 tsp honey
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat oven to 450°F. Place pork on a broiler pan coated with cooking spray.
- Combine mustard and remaining ingredients in a small bowl; brush over pork. Roast 15 minutes or until a meat thermometer reads 145°F. Let stand 10 minutes before slicing.
Side Dish Ingredients
- 1 (12-oz) pkg cubed butternut squash
- ½ cup chopped red onion
- 1 Tbsp canola oil, divided
- ¼ tsp salt, divided
- ⅛ tsp pepper
- 1 Tbsp light butter with canola oil
- 1 (9-oz) pkg spinach
Side Dish Instructions
- Preheat oven to 450°F. Toss squash and onions with 2 tsp oil on a foil-lined baking sheet. Sprinkle with ⅛ tsp salt and pepper. Bake 25 minutes or until tender, stirring once.
- Meanwhile, heat butter and 1 tsp oil in a large nonstick skillet over medium-high heat. Add half of spinach; cook until slightly wilted. Sprinkle with ⅛ tsp salt.
- Add remaining spinach; cook 1 minute or just until wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
150
|
210
|
360
|
| Fat (g) | 2.5 | 10 | 12.5 |
| Sat. Fat (g) | 1 | 1.5 | 2.5 |
| Protein (g) | 24 | 5 | 29 |
| Carb (g) | 7 | 28 | 35 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 260 | 440 | 700 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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