Honey-Balsamic Pork Tenderloin
Panzanella
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 1 tsp dried thyme
- ¾ tsp salt, divided
- ¾ 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 inserted reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, whisk together oil, vinegar, honey, garlic, and ¼ tsp each salt and pepper in a saucepan. Cook over medium heat 3 minutes or until thickened. Serve sauce with pork.
Side Dish Ingredients
- ½ (14-oz) French bread, cut into 1 inch cubes
- ¼ cup olive oil, divided
- 4 large tomatoes, cut into 1 inch pieces
- 1 English cucumber, halved and sliced
- ½ (8-oz) pkg fresh mozzarella cheese pearls
- ¼ cup fresh basil leaves
- 3 Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 425°F. Toss together bread cubes and 2 Tbsp oil on a rimmed baking sheet; spread in a single layer. Bake 5 to 7 minutes or until toasted, stirring after 3 minutes.
- Combine tomatoes, cucumber, cheese, and basil in a large bowl. Add toasted bread cubes, vinegar, and 2 Tbsp oil; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
265
|
257
|
522
|
| Fat (g) | 12 | 15 | 27 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 32 | 9 | 41 |
| Carb (g) | 5 | 24 | 29 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 373 | 217 | 590 |
| T. Sugs (g) | 4 | 6 | 10 |
| A. Sugs (g) | 3 | 0 | 3 |
Quick & Healthy Meal Plan
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