Our Plans
Balsamic-Onion Pork Tenderloin
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Balsamic-Onion Pork Tenderloin

Balsamic-Onion Pork Tenderloin

with Parmesan Veggies

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.

Tags:
Quick Prep
Carb Smart
Allergens:
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

113 g

Red Onion

200 g

Zucchini

170 g

Green Beans

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Salt and Pepper*

sideBannerName

Nutrition Values

Calories440 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate18 g
Sugar8 g
Dietary Fiber5 g
Protein46 g
Cholesterol105 mg
Sodium1480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl

Instructions

Prep
1

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.

Prep and roast pork
2

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.**

Cook onions
3

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.

Cook veggies
4

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.

Finish and serve
5

Thinly slice pork. Divide pork and veggies between plates. Spoon balsamic onions over pork.