Parsley-Lemon Pork Tenderloin
Lemony Olive Orzo and Broccoli
Ingredients
- ½ cup fresh parsley leaves
- 2 tsp lemon zest
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 2 (1-lb) pork tenderloins, trimmed
Instructions
- Preheat oven to 425°F. Process parsley, lemon zest, lemon juice, oil, garlic powder, salt, and pepper in a food processor until minced.
- Place pork on a rimmed baking sheet. Rub parsley mixture all over pork.
- Bake 20 to 22 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 1½ cups orzo
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 shallots, chopped
- 1 Tbsp olive oil
- ¾ cup chopped pitted green olives
- ¼ cup chopped fresh parsley
- 2 tsp lemon zest
- 2 Tbsp lemon juice
Side Dish Instructions
- Cook broccoli and orzo according to package directions. Toss broccoli with ¼ tsp each salt and pepper.
- Meanwhile, cook shallots in hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Stir in olives; cook 3 minutes or until thoroughly heated.
- Combine orzo, olive mixture, parsley, lemon zest, lemon juice, and ¼ tsp each salt and pepper in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
209
|
256
|
465
|
| Fat (g) | 8 | 5 | 13 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 32 | 10 | 42 |
| Carb (g) | 1 | 42 | 43 |
| Fiber (g) | 0 | 9 | 9 |
| Sodium (mg) | 277 | 531 | 808 |
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