Orange-Balsamic Pork Tenderloin
Blistered Green Beans with Toasted Almond Vinaigrette
Ingredients
- 1 orange
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 2 (1-lb) pork tenderloins, trimmed
- 5 cloves garlic, halved
- 1 Tbsp chopped fresh thyme
- ¾ tsp salt
- ¾ tsp pepper
Instructions
- Preheat oven to 475°F. Grate zest and squeeze juice from orange. Whisk together orange juice, vinegar, and oil in a small bowl.
- Place pork in a baking dish. Cut several ½-inch slits into pork; stuff garlic inside slits. Pour orange juice mixture over pork, turning to coat.
- Sprinkle pork with orange zest, thyme, salt, and pepper. Roast pork 20 to 25 minutes or until a meat thermometer reads 145°F. Let stand 3 minutes before slicing.
Side Dish Ingredients
- 1½ lb green beans
- 6 Tbsp olive oil, divided
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- ½ cup slivered almonds
- 4 cloves garlic, minced
- 2 tsp dried crushed rosemary
- 2 Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 475°F. Toss together beans, 1 Tbsp oil, and ¼ tsp each salt and pepper on a large rimmed baking sheet; spread in a single layer.
- Roast 12 to 15 minutes or until blistered.
- Meanwhile, cook nuts, garlic, and rosemary in 5 Tbsp hot oil in a skillet over medium heat 3 minutes or until fragrant. Stir in vinegar and ½ tsp each salt and pepper. Drizzle beans with nut mixture.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
217
|
216
|
433
|
| Fat (g) | 8 | 18 | 26 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 30 | 4 | 34 |
| Carb (g) | 4 | 12 | 16 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 356 | 300 | 656 |
| T. Sugs (g) | 2 | 5 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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