On the Grill
Pork Tenderloin with Fresh Cherry-Peach Relish
Steamed Asparagus and Barley Pilaf
Ingredients
- 2 Tbsp honey
- 2 Tbsp white wine vinegar
- 2 (1-lb) pork tenderloins, trimmed
- ¾ tsp salt, divided
- ¾ tsp freshly ground pepper, divided
- 1 cup coarsely chopped pitted fresh cherries
- 2 peaches, peeled and chopped
- 1 organic jalapeño pepper, minced
- 1 Tbsp chopped fresh basil
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 Tbsp fresh lime juice
Instructions
- Preheat grill to medium-high heat. Combine honey and vinegar; brush on pork. Sprinkle pork with ½ tsp each salt and pepper.
- Grill, covered, 15 minutes or until a meat thermometer inserted reads 145°F, turning occasionally. Let stand 5 minutes before slicing.
- Combine cherries, peaches, jalapeño, basil, garlic, oil, lime juice, and ¼ tsp each salt and pepper. Serve cherry salsa over pork.
Side Dish Ingredients
- 1 cup pearled barley
- ½ cup chopped pecans
- 1 small shallot, minced
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp chopped fresh thyme
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1½ lb asparagus, trimmed
- ½ cup water
Side Dish Instructions
- Cook barley in boiling salted water to cover 35 minutes or until al dente; drain and rinse with cold water.
- Toast nuts in a dry skillet over medium heat until fragrant.
- Cook shallot in hot oil in a saucepan over medium heat 2 minutes. Stir in barley, nuts, lemon juice, thyme, and ¼ tsp each salt and pepper.
- Bring asparagus and water to a boil in a large skillet. Cover, reduce heat, and simmer 5 minutes or until crisp-tender. Sprinkle with ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
233
|
217
|
450
|
| Fat (g) | 6 | 9 | 15 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 30 | 6 | 36 |
| Carb (g) | 14 | 31 | 45 |
| Fiber (g) | 1 | 8 | 9 |
| Sodium (mg) | 355 | 199 | 554 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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