Pesto Sauce Pork Tenderloin
Pomegranate-Goat Cheese Salad and Baguette
Wine Recommendation
Mirassou Pinot Noir
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- ½ Tbsp olive oil
- ½ cup heavy cream
- ¼ cup grated pecorino cheese (or use Parmesan)
- 2 Tbsp pesto
Instructions
- Preheat oven to 425°F. Sprinkle pork with salt and pepper, if desired. Brown pork on all sides in hot oil in an ovenproof skillet over medium-high heat 4 minutes. Transfer skillet to oven.
- Bake 12 to 15 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, bring cream to a rolling boil in a saucepan over medium heat; reduce heat, and cook until thickened. Remove from heat; stir in cheese and pesto. Serve sauce with pork.
Side Dish Ingredients
- 3 oz French baguette
- 1 (5-oz) pkg mixed baby greens
- ½ cup pomegranate seeds (arils)
- ¼ cup thinly sliced red onion
- 3 Tbsp olive oil vinaigrette
- ¼ cup crumbled goat cheese
Side Dish Instructions
- Preheat oven to 425°F. Cut baguette in half lengthwise, and place on a baking sheet. Bake at 425°F for 5 minutes or until toasted.
- Meanwhile, toss together mixed greens, pomegranate seeds, onion, and vinaigrette. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
387
|
175
|
562
|
| Fat (g) | 27 | 6 | 33 |
| Sat. Fat (g) | 13 | 2 | 15 |
| Protein (g) | 33 | 6 | 39 |
| Carb (g) | 3 | 25 | 28 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 296 | 371 | 667 |
Quick & Healthy Meal Plan
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