Lemon Pork Tenderloin
Quinoa and Snap Pea Salad
Ingredients
- 2 (1-lb) pork tenderloins
- 1 Tbsp lemon-herb seasoning
- 2 cloves garlic, minced
- ¼ tsp salt
- 3 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Rub pork with lemon-herb seasoning, garlic, salt, and desired amount of pepper.
- Brown pork on all sides in hot oil in a large cast-iron or other ovenproof skillet over medium-high heat 5 minutes.
- Transfer skillet to oven.
- Bake 15 minutes or until pork is done; let rest 5 minutes before slicing.
Side Dish Ingredients
- 1½ cups red quinoa
- 1 small clove garlic, minced
- 1 Tbsp olive oil
- 2½ cups water
- ½ tsp salt
- 2 (8-oz) pkg sugar snap peas
- ½ cup sliced almonds
- ⅓ cup refrigerated lemon vinaigrette
- ¼ cup chopped fresh parsley
Side Dish Instructions
- Cook quinoa and garlic in hot oil in a medium saucepan over high heat; add quinoa and garlic, and cook 1 minute.
- Add water and salt and bring mixture to a boil; cover, reduce heat to low and simmer 15 minutes or until liquid is absorbed.
- Steam peas according to package directions.
- Transfer quinoa to a serving bowl; stir in peas, almonds, vinaigrette, and parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
190
|
300
|
490
|
| Fat (g) | 11 | 13 | 24 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 24 | 9 | 33 |
| Carb (g) | 0 | 37 | 37 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 445 | 213 | 658 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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