Mediterranean Pork Tenderloin
Quinoa Pilaf with Peas
Ingredients
- ¼ cup pine nuts
- ¾ cup fresh basil leaves
- ¼ cup sun dried tomatoes in oil, drained
- ¼ cup olive oil
- 1 Tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic, crushed
- 2 (1-lb) pork tenderloins, trimmed
Instructions
- Preheat oven to 400°F. Toast nuts in a small dry skillet over medium heat until fragrant. Pulse nuts, basil, tomatoes, oil, lemon juice, salt, pepper, and garlic in a food processor until smooth.
- Rub mixture all over pork; place pork in a greased baking dish.
- Bake 20 to 25 minutes or until a thermometer reads 145°F. Let stand 3 minutes before slicing.
Side Dish Ingredients
- 1 onion, chopped
- 2 Tbsp olive oil
- 1 cup quinoa
- 2 cups less sodium chicken broth
- 1 tsp dried thyme
- ¼ tsp pepper
- 2 cups frozen green peas
Side Dish Instructions
- Sauté onion in hot oil in a saucepan over medium-high heat 5 minutes or until tender. Add quinoa, and cook 2 minutes or until toasted.
- Stir in broth, thyme, and pepper. Bring to a boil; cover, reduce heat, and simmer 12 minutes or until almost all liquid is absorbed. Stir in peas; cook 3 minutes longer or until liquid is absorbed and peas are tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
291
|
201
|
492
|
| Fat (g) | 17 | 6 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 31 | 7 | 38 |
| Carb (g) | 3 | 30 | 33 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 270 | 240 | 510 |
| T. Sugs (g) | 0 | 4 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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