Olive-Caper Pork Tenderloin
Garlic-Parsley Mashed Potatoes and Simple Arugula Salad
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ½ tsp pepper
- 1 cup unsalted chicken broth
- ¼ cup pitted Castelvetrano green olives
- ¼ cup capers
- ¼ cup red wine vinegar
- 2 Tbsp brown sugar
- 2 tsp dried oregano
- 4 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Place pork on a large rimmed greased baking sheet; sprinkle with pepper.
- Bake, uncovered, 20 minutes or until a meat thermometer inserted reads 145°F. Let stand 5 minutes before slicing.
- Meanwhile, combine broth, olives, capers, vinegar, sugar, oregano, and garlic in a saucepan. Cook over medium-high heat 6 to 8 minutes or until thickened. Serve sauce with pork.
Side Dish Ingredients
- 1½ lb small red potatoes, halved
- ¼ cup chopped fresh parsley
- 3 Tbsp butter
- 3 Tbsp minced garlic
- ½ tsp pepper
- ¼ tsp salt
- 2 (5-oz) pkg baby arugula
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large saucepan; cook 5 minutes or until potatoes are fork-tender.
- Drain and transfer to a bowl. Mash with a potato masher to desired smoothness. Stir in parsley, butter, garlic, pepper, and salt.
- Meanwhile, toss together arugula and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
199
|
189
|
388
|
| Fat (g) | 5 | 10 | 15 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 6 | 22 | 28 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 408 | 268 | 676 |
| T. Sugs (g) | 5 | 3 | 8 |
| A. Sugs (g) | 4 | 0 | 4 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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