Roasted Garlic Pork Tenderloin
Bacon-Apple Arugula Salad
Ingredients
- ¼ cup chopped fresh parsley
- 5 cloves garlic, minced
- 2 lb pork tenderloins, trimmed
- 2 Tbsp avocado oil
- ½ tsp kosher salt
- ½ tsp pepper
Instructions
- Preheat oven to 400°F. Combine parsley and garlic in a small bowl. Rub pork with oil; sprinkle parsley mixture, salt, and pepper over pork on a rimmed baking sheet.
- Bake 18 to 25 minutes or until a meat thermometer inserted reads 145°F; let stand 10 minutes before slicing.
Side Dish Ingredients
- 2 (5-oz) pkg baby arugula
- 2 apples, finely chopped
- 8 slices uncured bacon, cooked and crumbled
- ⅓ cup extra virgin olive oil
- 1½ Tbsp balsamic vinegar
- 1½ tsp raw honey
- 1 clove garlic, minced
- ¼ tsp kosher salt
Side Dish Instructions
- Combine arugula, apples, and bacon in a bowl.
- Whisk together oil, vinegar, honey, garlic, and salt. Drizzle dressing over salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
218
|
226
|
444
|
| Fat (g) | 8 | 18 | 26 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 3 | 12 | 15 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 277 | 366 | 643 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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