Garlic-Fennel Pork Tenderloin
Buttery Herb Peas and Carrots and Baguette
Wine Recommendation
Dark Horse Pinot Noir
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 3 Tbsp minced garlic
- 3 Tbsp chopped fresh thyme
- 1 Tbsp fennel seed
- ½ tsp salt
Instructions
- Preheat oven to 425°F. Place pork on a greased large rimmed baking sheet.
- Combine garlic, thyme, fennel seed, and salt in a small bowl. Rub garlic mixture over pork. Sprinkle with freshly ground pepper, if desired.
- Bake 20 to 22 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
Side Dish Ingredients
- 4 Tbsp butter
- 3 cups crinkle-cut carrots
- 1 (12-oz) pkg frozen green peas, thawed
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp chopped fresh thyme
- 8 oz French baguette
Side Dish Instructions
- Melt butter in a large skillet over medium heat. Add carrots, peas, salt, and pepper; cover and cook 8 minutes or until browned and tender, stirring occasionally. Stir in thyme.
- Cut baguette into 6 slices before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
176
|
241
|
417
|
| Fat (g) | 3 | 9 | 12 |
| Sat. Fat (g) | 1 | 5 | 6 |
| Protein (g) | 32 | 8 | 40 |
| Carb (g) | 2 | 34 | 36 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 276 | 586 | 862 |
Quick & Healthy Meal Plan
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