Garlic-Herb Pork Tenderloin
Spring Salad and Mashed Potatoes
Wine Recommendation
Dark Horse Pinot Noir
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 3 Tbsp butter
- 1½ Tbsp minced garlic
- ¼ cup low-sodium chicken broth
- 3 Tbsp chopped fresh parsley (or use basil or oregano)
Instructions
- Preheat oven to 425°F. Place pork on a foil-lined rimmed baking sheet; sprinkle with salt and pepper, if desired.
- Bake 20 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, melt butter in a skillet. Add garlic; cook 2 minutes. Stir in broth; cook 3 minutes or until slightly thickened. Stir in parsley. Serve sauce with pork.
Side Dish Ingredients
- ½ (24-oz) pkg refrigerated mashed potatoes
- ¾ cup frozen green peas, thawed
- 3 cups spring mix
- 2 radishes, thinly sliced
- ¼ cup crumbled feta cheese
- 3 Tbsp lemon vinaigrette
Side Dish Instructions
- Heat potatoes according to package directions. Cook peas and 2 Tbsp water 2 to 3 minutes in microwave; drain.
- Meanwhile, toss together greens, peas, radishes, cheese, and vinaigrette in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
276
|
231
|
507
|
| Fat (g) | 15 | 13 | 28 |
| Sat. Fat (g) | 8 | 6 | 14 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 2 | 23 | 25 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 180 | 691 | 871 |
Quick & Healthy Meal Plan
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