Raspberry-Dijon Pork Tenderloin
Mashed Potatoes and Cranberry-Feta Salad
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ½ tsp salt
- ½ tsp pepper
- 1 cup seedless raspberry preserves
- ¼ cup red wine vinegar
- 4 tsp Dijon mustard
Instructions
- Preheat oven to 425°F. Place pork on a lightly greased rimmed baking sheet; sprinkle with salt and pepper.
- Bake 20 to 22 minutes or until a meat thermometer reads 145°F. Let stand 5 minutes before slicing.
- Meanwhile, combine preserves, vinegar, and mustard in a saucepan. Bring to a boil, reduce heat, and simmer 2 minutes or until thickened. Serve sauce with pork.
Side Dish Ingredients
- 1 (32-oz) container refrigerated mashed potatoes
- 6 cups arugula
- ⅓ cup olive oil vinaigrette
- ½ cup sweetened dried cranberries
- ½ cup crumbled feta cheese
Side Dish Instructions
- Heat potatoes according to package directions.
- Toss together arugula and vinaigrette in a large bowl. Sprinkle with cranberries and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
296
|
275
|
571
|
| Fat (g) | 3 | 14 | 17 |
| Sat. Fat (g) | 1 | 6 | 7 |
| Protein (g) | 30 | 6 | 36 |
| Carb (g) | 35 | 33 | 68 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 351 | 740 | 1091 |
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