This dish will have you licking your lips in anticipation! Tender onions melt in a rich balsamic sauce that spills over juicy pork tenderloin. On the side, there's savoury Parmesan tumbled veggies that provide the perfect balance for the natural sweetness of the balsamic onions!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Trim green beans. Cut zucchini into 1/4-inch rounds. Peel, then cut onion into 1/4-inch slices. Combine zucchini and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Set aside.
Pat pork dry with paper towels. Cut into two equal pieces, crosswise. Season with garlic salt and pepper, then sprinkle with half the Italian Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, turning often, until golden-brown, 3-4 min. Transfer to a baking sheet and roast in the middle of the oven, until cooked through, 14-16 min.**
While pork roasts, heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Season with salt and pepper. Cook, stirring often, until dark golden-brown, 6-8 min. Remove pan from heat, then stir in vinegar. Transfer onions to a small bowl. Cover to keep warm. Carefully rinse and wipe pan clean.
Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans, zucchini and remaining Italian Seasoning. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with pepper. Remove pan from the heat, then sprinkle Parmesan over top and toss to combine.
Thinly slice pork. Divide pork and veggies between plates. Spoon balsamic onions over pork.