Pepper-Crusted Pork Tenderloin
Greek Cucumber Salad
Ingredients
- 1 (1-lb) pork tenderloin
- 2 tsp coarsely ground black peppercorns
- ½ tsp kosher salt
- 1½ Tbsp olive oil
- 6 Tbsp low-sodium chicken broth
- 1 Tbsp chopped fresh rosemary
- ½ tsp Dijon mustard
- 1½ Tbsp cold butter, cut into cubes
Instructions
- Preheat oven to 425°F. Rub pork with pepper and salt. Cook in hot oil in a large cast-iron or ovenproof skillet over medium-high heat 5 minutes or until browned on all sides. Transfer skillet to oven.
- Bake 10 to 15 minutes or until a meat thermometer inserted reads 145°F. Remove pork from skillet; let stand 5 minutes before slicing.
- Meanwhile, return skillet to stovetop over medium-high heat. Stir in broth, rosemary, and mustard. Cook 2 to 3 minutes or until slightly reduced; stir in butter. Reduce heat. Cook 1 to 2 minutes or until butter is melted and sauce is slightly thickened. Spoon sauce over pork.
Side Dish Ingredients
- 1 English cucumber, halved lengthwise
- ½ red bell pepper, chopped
- ½ red onion, sliced
- ½ cup crumbled feta cheese
- ¼ cup pitted kalamata olives
- ¾ tsp Greek seasoning
- ¼ tsp pepper
- 1½ Tbsp olive oil
- 1 Tbsp red wine vinegar
Side Dish Instructions
- Slice cucumber. Toss cucumber, bell pepper, onion, cheese, olives, seasoning, and pepper in a bowl. Drizzle with oil and vinegar; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
276
|
182
|
458
|
| Fat (g) | 16 | 15 | 31 |
| Sat. Fat (g) | 6 | 5 | 11 |
| Protein (g) | 31 | 5 | 36 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 534 | 661 | 1195 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
