Lemon Pork Tenderloin
Quinoa and Snap Pea Salad
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 1½ tsp lemon herb seasoning
- 1 clove garlic, minced
- ⅛ tsp salt
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Rub pork with lemon-herb seasoning, garlic, salt, and desired amount of pepper.
- Brown pork on all sides in hot oil in a large cast-iron or other ovenproof skillet over medium-high heat 5 minutes. Transfer skillet to oven.
- Bake 15 minutes or until a thermometer reads 145 degrees. Let stand 3 minutes before slicing.
Side Dish Ingredients
- ¾ cup red quinoa
- ½ clove garlic, minced
- 1½ tsp olive oil
- 1¼ cups water
- ⅛ tsp salt
- 1 (8-oz) pkg sugar snap peas
- 3 Tbsp refrigerated lemon vinaigrette
- 2 Tbsp sliced almonds
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Cook quinoa and garlic in hot oil in a medium saucepan over high heat 1 minute.
- Add water and salt, and bring mixture to a boil. Cover, reduce heat to low, and simmer 15 minutes or until liquid is absorbed.
- Meanwhile, steam peas according to package directions.
- Transfer quinoa to a medium bowl; stir in peas, vinaigrette, nuts, and parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
201
|
283
|
484
|
| Fat (g) | 8 | 12 | 20 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 29 | 9 | 38 |
| Carb (g) | 0 | 36 | 36 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 461 | 223 | 684 |
| T. Sugs (g) | 0 | 8 | 8 |
| A. Sugs (g) | 0 | 1 | 1 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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