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Carb Smart Pork Tenderloin
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Carb Smart Pork Tenderloin

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, which is spooned over juicy pork tenderloin. On the side, savoury Parmesan veggies balance the balsamic onions' natural sweetness!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Carb Smart
Bestseller
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

Sugar Snap Peas

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*

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Nutrition Values

Calories420 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate15 g
Sugar9 g
Dietary Fiber3 g
Protein46 g
Cholesterol95 mg
Sodium1440 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

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

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim snap peas. Cut zucchini into 1/4-inch rounds. Peel, then cut onion into 1/4-inch slices.

Season veggies
2

Add snap peas, zucchini, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to combine. Arrange in a single layer and set aside.

Prep and sear pork
3

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.)

Roast pork and veggies
4

Nestle pork among veggies on the same baking sheet. Roast pork and veggies in the middle of the oven until veggies are tender and pork is cooked through, 12-16 min.** 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.

Cook balsamic onions
5

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). (TIP: Add a pinch of sugar to the onions, if desired.) Cook, stirring often, until combined, 1-2 min. Transfer onions to a small bowl, then cover to keep warm.

Finish and serve
6

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