Pork Tenderloin and Thyme Pan Sauce
Balsamic Vegetables
Wine Recommendation
Imagery Pinot Noir
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- ½ cup finely chopped onion
- ½ cup white wine
- 2 cups less sodium chicken broth
- 3 Tbsp cold butter, cut into small cubes
- 1 Tbsp chopped fresh thyme
Instructions
- Preheat oven to 425°F. Sprinkle pork with salt and pepper. Cook pork in hot oil in a large ovenproof skillet over medium-high heat 4 minutes per side or until browned. Transfer skillet to oven.
- Bake 12 minutes or until a meat thermometer inserted in pork reads 145°F. Remove pork from skillet; cover and keep warm.
- Cook onion in same skillet over medium heat 3 minutes. Add wine, and cook 1 minute, scraping skillet to loosen browned bits.
- Add broth; bring to a boil, reduce heat, and simmer until reduced by half. Stir in butter and thyme.
- Slice pork. Spoon sauce over pork.
Side Dish Ingredients
- 1 lb zucchini, cut into wedges
- 1 lb yellow squash, cut into wedges
- 2 carrots, cut into sticks
- 1 red onion, cut into wedges
- ¼ cup olive oil
- 1 Tbsp chopped fresh thyme
- 1 tsp garlic salt
- 2 Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 425°F. Toss together zucchini, yellow squash, carrots, onion, oil, thyme, and garlic salt in a large bowl. Arrange vegetables in a single layer on 2 foil-lined rimmed baking sheets.
- Bake 20 minutes or until vegetables are tender and golden brown. Drizzle with vinegar; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
293
|
128
|
421
|
| Fat (g) | 16 | 10 | 26 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 2 | 10 | 12 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 505 | 350 | 855 |
| T. Sugs (g) | 1 | 6 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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