Dijon-Thyme Grilled Pork Tenderloin
Asparagus and Balsamic Tomatoes
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 2 (1-lb) pork tenderloins, trimmed
Instructions
- Preheat grill to medium-high heat. Combine first 6 ingredients in a small bowl. Rub mixture over pork.
- Grill pork, covered, 12 to 15 minutes or until a meat thermometer reads 145°F, turning occasionally. Let stand 5 minutes before slicing.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 1 pint grape tomatoes, halved
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- ¼ tsp salt
- ½ cup crumbled goat cheese
- ¼ tsp pepper
Side Dish Instructions
- Cook asparagus in boiling water 2 minutes or until crisp-tender.
- Cook tomatoes and garlic in hot oil in a large skillet over medium-high heat 5 minutes. Add vinegar; cook 3 minutes. Stir in salt.
- Top asparagus with tomato mixture; sprinkle with cheese and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
227
|
101
|
328
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 6 | 10 | 16 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 378 | 156 | 534 |
| T. Sugs (g) | 5 | 3 | 8 |
| A. Sugs (g) | 5 | 0 | 5 |
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