Honey-Balsamic Pork Tenderloin
Bell Pepper and Corn Sauté
Ingredients
- 2 (1-lb) pork tenderloins
- 1 tsp dried thyme
- 1 tsp salt, divided
- 1 tsp pepper, divided
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
- 3 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Place pork on a rimmed baking sheet; sprinkle with thyme and ½ tsp each salt and pepper. Bake 20 to 22 minutes or until a meat thermometer reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, whisk together oil, vinegar, honey, garlic, and ½ tsp each salt and pepper in a saucepan. Cook over medium heat 5 minutes or until thickened. Serve sauce with pork.
Side Dish Ingredients
- 2 large green bell peppers, chopped
- 1 cup chopped red onion
- 2 Tbsp olive oil
- 1 (12-oz) pkg frozen corn kernels
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Sauté bell peppers and onion in hot oil in a large skillet over medium heat 5 minutes.
- Add corn, salt, and pepper; cook 5 to 10 minutes or until corn is tender, adding a few tablespoons water, if necessary, to prevent sticking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
266
|
112
|
378
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 5 | 17 | 22 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 470 | 198 | 668 |
| T. Sugs (g) | 4 | 4 | 8 |
| A. Sugs (g) | 3 | 0 | 3 |
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