Sun-Dried Tomato Pork Tenderloin
Quinoa Pilaf with Peas
Ingredients
- 2 Tbsp pine nuts
- ¾ cup fresh basil leaves
- ¼ cup sun-dried tomatoes in oil, drained
- ¼ cup olive oil
- 1 Tbsp lemon juice
- ½ tsp kosher salt
- ½ tsp pepper
- 2 cloves garlic, crushed
- 2 (1-lb) pork tenderloins
Instructions
- Preheat oven to 400°F. Toast nuts in a dry skillet until fragrant. Pulse nuts, basil, tomatoes, oil, lemon juice, salt, pepper, and garlic in a food processor until smooth.
- Rub basil mixture all over pork; place pork in a greased baking dish.
- Bake 20 to 25 minutes or until a meat thermometer inserted reads 145°F. Let stand 10 minutes before slicing.
Side Dish Ingredients
- 1 onion, chopped
- 2 Tbsp olive oil
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 tsp dried thyme
- ½ tsp kosher salt
- ½ tsp pepper
- 2 cups frozen green peas
Side Dish Instructions
- Sauté onion in hot oil in a large saucepan over medium-high heat 5 minutes or until tender. Add quinoa; cook 2 minutes or until toasted.
- Stir in broth, thyme, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until quinoa is done, adding peas during last 3 minutes of cooking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
277
|
202
|
479
|
| Fat (g) | 15 | 6 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 33 | 7 | 40 |
| Carb (g) | 2 | 31 | 33 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 253 | 256 | 509 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
