Super Easy
Grilled Marinated Pork Tenderloin
Parmesan "Grits" with Steamed Broccoli
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- ½ cup balsamic vinaigrette, divided
- ½ Tbsp Dijon mustard
- ½ Tbsp chopped fresh oregano
- 1½ (1-lb) pork tenderloins
- 1 cup grape tomatoes
Instructions
- Combine 6 Tbsp vinaigrette, mustard, oregano, and pork in a gallon-size zip-top plastic bag; seal and refrigerate 30 minutes to 2 hours.
- Preheat grill to medium-high heat. Remove pork from marinade, reserving marinade. Boil marinade in a saucepan over medium-high heat 3 minutes.
- Place tomatoes on a large sheet of heavy-duty foil; toss with 2 Tbsp vinaigrette. Wrap foil around tomatoes, sealing completely.
- Grill pork and tomatoes, covered, 12 to 15 minutes, turning pork occasionally and brushing with cooked marinade. Remove tomatoes. Grill pork 10 minutes longer until a meat thermometer inserted in thickest portion reads 145°F. Let stand 3 minutes before slicing. Serve pork with tomatoes.
Side Dish Ingredients
- 2½ Tbsp butter, divided
- ½ (16-oz) pkg frozen cauliflower rice
- ⅛ tsp garlic powder
- ⅛ tsp pepper
- ¼ cup less sodium chicken broth
- 2½ Tbsp freshly grated Parmesan cheese
- ½ (16-oz) pkg frozen broccoli florets
Side Dish Instructions
- Melt 1½ Tbsp butter in a saucepan over medium heat. Add cauliflower, garlic powder, and pepper; cook 4 minutes, stirring often.
- Stir in broth; cook 12 minutes or until liquid is evaporated, stirring occasionally. Add cheese, stirring to melt.
- Meanwhile, cook broccoli according to package directions. Toss with 1 Tbsp butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
302
|
149
|
451
|
| Fat (g) | 18 | 11 | 29 |
| Sat. Fat (g) | 3 | 7 | 10 |
| Protein (g) | 31 | 7 | 38 |
| Carb (g) | 3 | 7 | 10 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 459 | 244 | 703 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 1 | 0 | 1 |
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