Herbed Pork Tenderloin
Cranberry-Almond Salad and Brie Bread
Ingredients
- ½ tsp garlic and herb seasoning
- ½ tsp onion powder
- ⅛ tsp salt
- 1 pork tenderloin, trimmed (1 lb)
- 1 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
- ½ (8-oz) French baguette
- 3 oz Brie cheese, sliced
- 1 (5-oz) pkg spring mix
- 2 Tbsp dried cranberries (or use dried cherries)
- 2 Tbsp sliced almonds
- 2 Tbsp 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 | 3 | 3 | |
| Calories |
198
|
283
|
481
|
| Fat (g) | 8 | 14 | 22 |
| Sat. Fat (g) | 2 | 6 | 8 |
| Protein (g) | 30 | 12 | 42 |
| Carb (g) | 0 | 29 | 29 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 240 | 529 | 769 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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