Carb Smart BBQ-Rubbed Pork Tenderloin
with Salad and Roasted Broccoli
Is there anything better than seasoned pork slathered in sweet and tangy BBQ sauce? We think not. It's the main feature of this tasty carb-smart meal, with broccoli and salad coming alongside to create a perfect dinner plate.
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.
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut broccoli into bite-sized pieces.Add broccoli and 1 tbsp (2 tbsp) oil to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside.
Pat pork dry with paper towels. Season with BBQ Seasoning and salt. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to the other side of baking sheet with broccoli. Brush half the BBQ sauce over pork.Roast pork and broccoli in the middle of the oven, until broccoli is tender and pork is cooked through, 18-22 min.**
Meanwhile, peel, then thinly slice shallot. Cut tomato into 1/4-inch pieces.
Add vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add shallots, then toss to coat.
When pork is almost done, add spinach and tomatoes to the large bowl with shallots. Toss to combine.
Slice pork. Divide pork, salad and broccoli between plates. Serve remaining BBQ sauce on the side for dipping.