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Carb Smart Pork Tenderloin

Carb Smart Pork Tenderloin

with Balsamic Onions and Parmesan Veggies

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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.

Tags:Carb Smart (50g or less)Bestseller
Allergens:Sulphites/SulfiteMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

227 g

Broccoli, florets

200 g

Zucchini

113 g

Red Onion

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

2 tsp

Garlic Salt

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories450 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate19 g
Sugar8 g
Dietary Fiber5 g
Protein47 g
Cholesterol109 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

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.)

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.

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). Cook, stirring often, until combined, 1-2 min. Transfer onions to a small bowl, then cover to keep warm.

6

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