Grilled Pepper-Garlic Pork Tenderloin
Tomato-Black-Eyed Pea Salad
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 1 Tbsp olive oil
- 1 Tbsp Montreal steak seasoning
Instructions
- Preheat grill or grill pan to medium-high heat. Rub pork with oil, and sprinkle with seasoning.
- Grill pork, covered, 8 to 10 minutes per side or until a meat thermometer inserted into thickest portion reads 145°F. Let stand 10 minutes before slicing.
Side Dish Ingredients
- 1 (15-oz) can black-eyed peas, drained and rinsed
- 1 heirloom tomato, cut into half moons
- 1 cup halved multicolor cherry tomatoes
- ¼ cup thinly sliced red onion
- 2 Tbsp fresh basil leaves
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp gluten-free balsamic glaze (or use gluten-free balsamic vinaigrette)
Side Dish Instructions
- Toss together peas, tomatoes, onion, basil, salt, and pepper in a medium bowl. Drizzle with glaze.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
307
|
223
|
530
|
| Fat (g) | 12 | 0.03 | 12.03 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 48 | 13 | 61 |
| Carb (g) | 0 | 41 | 41 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 120 | 1104 | 1224 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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