Honey-Balsamic Pork Tenderloin
Roasted Tomatoes and Mashed Potatoes
Ingredients
- ¼ cup balsamic vinegar
- 2 Tbsp honey
- 2 Tbsp olive oil
- 1 Tbsp coarse-ground Dijon mustard
- 1 tsp dried thyme
- 2 (1-lb) pork tenderloins, trimmed
Instructions
- Whisk together vinegar, honey, oil, mustard, and thyme in a large zip-top plastic bag. Add pork; seal bag, and marinate 30 minutes in refrigerator.
- Preheat oven to 400°F. Remove pork from marinade. Boil marinade in a small saucepan 3 minutes.
- Place pork on a rimmed baking sheet lined with foil; brush with half of marinade.
- Bake 25 minutes, basting with remaining marinade after 15 minutes. Let pork stand 5 minutes before slicing.
Side Dish Ingredients
- 1 pint grape tomatoes
- 1 Tbsp olive oil
- 1 Tbsp honey
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1½ lb new potatoes, cut into chunks
- ½ cup milk, divided
Side Dish Instructions
- Preheat oven to 400°F. Toss together tomatoes, oil, honey, and ½ tsp each salt and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until tomatoes release their juices.
- Meanwhile, bring potatoes and salted water to cover to a boil; cook 15 minutes or until potatoes are tender.
- Drain and mash potatoes with a potato masher to desired consistency; stir in ¼ cup milk and ½ tsp each salt and pepper. Add remaining milk, if needed to reach desired consistency.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
240
|
136
|
376
|
| Fat (g) | 8 | 3 | 11 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 8 | 30 | 38 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 134 | 444 | 578 |
Low Calorie Meal Plan
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