Carb Smart Pork Tenderloin
with Balsamic Onions and Parmesan Veggies
This dish will have you licking your lips in anticipation! Tender onions melt in a rich balsamic sauce, all spooned over juicy pork tenderloin. On the side, savoury Parmesan veggies are a perfect balance for the balsamic onions' natural sweetness!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
227 g
Broccoli, florets
200 g
Zucchini
113 g
Red Onion
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
2 tsp
Garlic Salt
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut broccoli into bite-sized pieces. Cut zucchini into 1/4-inch rounds. Peel, then cut onion into 1/4-inch slices.
Add broccoli, zucchini, half the garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with one-quarter of the garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to combine. Arrange in a single layer and set aside.
Pat pork dry with paper towels, then cut crosswise into 2 equal pieces. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min. (NOTE: Pork will finish cooking in step 4.)
Nestle pork among veggies on the same baking sheet. (NOTE: For 4 ppl, divide pork between baking sheets.)Roast pork and veggies in the middle of the oven until veggies are tender and pork is cooked through, 14-16 min.** (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)When pork and veggies are done, carefully remove the baking sheet from the oven, then transfer pork to a clean cutting board to rest for 5 min. Sprinkle Parmesan over veggies, then return to the oven. Roast until Parmesan melts, 2-3 min.
Meanwhile, reheat the same pan (from step 3) over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Season with salt and pepper. Cook, stirring often, until dark golden-brown, 4-7 min. Stir in vinegar and 2 tbsp water (3 tbsp for 4 ppl). Cook, stirring often, until combined, 1-2 min. Transfer onions to a small bowl, then cover to keep warm.
Thinly slice pork. Divide pork and veggies between plates. Spoon balsamic onions over pork.
