Pork Tenderloin with Thyme Pan Sauce
Balsamic-Roasted Vegetables
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 2 Tbsp olive oil
- ½ cup finely chopped onion
- ½ cup white wine
- 1 (14.5-oz) can chicken broth
- 1 Tbsp chopped fresh thyme
- 2 Tbsp cold butter
Instructions
- Preheat oven to 425°F. Season pork lightly with salt and pepper. Cook pork in hot oil in a large ovenproof skillet over medium-high heat 4 minutes per side or until browned.
- Transfer skillet to oven, and bake 12 minutes or until a meat thermometer inserted in pork reads 145°F. Remove pork from skillet; cover and keep warm.
- Cook onion in same skillet over medium heat 3 minutes. Add wine, and cook 1 minute, scraping pan to loosen browned bits.
- Add broth; bring to a boil, reduce heat, and simmer until reduced by half. Stir in thyme and butter.
- Slice pork. Spoon sauce over pork.
Side Dish Ingredients
- 1 lb zucchini, cut into wedges
- 1 lb yellow squash, cut into wedges
- 4 carrots, cut into sticks
- 1 red onion, cut into wedges
- 3 Tbsp olive oil
- 1 Tbsp chopped fresh thyme
- 1 tsp garlic salt
- 2 Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 425°F. Toss together zucchini, yellow squash, carrots, onion, oil, thyme, and garlic salt in a large bowl.
- Arrange vegetables in a single layer on 2 foil-lined rimmed baking sheets.
- Bake 20 minutes or until vegetables are tender and golden brown. Drizzle with vinegar; toss.
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