Greek Pork Tenderloin and Carrots
Tomato-and-Spinach Quinoa
Ingredients
- 1 Tbsp salt-free Greek seasoning
- 1½ tsp dried dill
- ½ tsp crushed red pepper
- ¾ tsp salt, divided
- ½ tsp black pepper
- 1½ lb pork tenderloins, trimmed
- 2 Tbsp canola oil, divided
- 1 (16-oz) pkg multicolor baby carrots, halved lengthwise
Instructions
- Preheat oven to 425°F. Combine Greek seasoning, dill, red pepper, and ½ tsp each salt and black pepper; rub over pork.
- Cook pork in 1 Tbsp hot oil in an ovenproof skillet over medium-high heat 4 minutes or until browned on all sides. Toss carrots with 1 Tbsp oil and ¼ tsp salt; arrange around pork.
- Transfer skillet to oven; bake 15 to 18 minutes or until a thermometer reads 145°F. Let pork stand 3 minutes before slicing.
Side Dish Ingredients
- 1 cup quinoa
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper
- 2 Tbsp extra virgin olive oil
- 6 Roma tomatoes, chopped
- 1 (6-oz) pkg baby spinach
- ¾ tsp salt
- ¼ tsp black pepper
Side Dish Instructions
- Cook quinoa according to package directions.
- Meanwhile, sauté garlic and red pepper in hot oil in a nonstick skillet over medium-high heat 15 seconds. Stir in tomatoes; cook 1 minute. Remove from heat.
- Stir in quinoa, spinach, salt, and black pepper; toss until spinach wilts slightly.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
200
|
180
|
380
|
| Fat (g) | 7 | 7 | 14 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 24 | 6 | 30 |
| Carb (g) | 7 | 23 | 30 |
| Fiber (g) | 2 | 9 | 11 |
| Sodium (mg) | 400 | 320 | 720 |
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