This one tastes better with each bite!
INGREDIENTS:
2 (5 oz) pork tenderloins
1 tsp smokey mustard & basil herb blend
1/8 oz chives
1 zucchini squash
1 shallot
2.5 tbsp walnuts
3.5 oz sliced cabbage
1 Roma tomato
3 tbsp your favorite salad dressing (I prefer creamy in this recipe)
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Small dice Roma tomato.
3. Trim ends off zucchini and discard. Halve lengthwise. Lay flat and slice into 0.5 inch thick half moons.
4. Cut ends off shallot and discard peel. Halve lengthwise. Lay flat and medium dice.
5. Roughly chop walnuts.
6. Mince chives.
7. Place cabbage and tomato into a medium bowl. Drizzle with salad dressing, and salt and pepper to taste. Toss to combine.
8. Pat pork tenderloins dry with a paper towel. Season both sides with salt, pepper, and half your herb mix.
9. Heat 1.5 tbsp of cooking oil in a medium oven-safe saute pan over medium-high heat. Add pork to the hot pan, searing 3-5 minutes on each side.
10. Add 2 tbsp butter into the pan with the pork and transfer to oven. Roast for 8-12 minutes or until internal temperature reaches 145 degrees.
11. Transfer pork to a cutting board and let rest for at least 3 minutes. Reserve the melted butter in the pan for below.
12. Heat 1.5 tbsp cooking oil in large saute pan over medium-high heat. Add zucchini and shallot to the hot pan, seasoning with salt, pepper, and remaining herb blend. Cook 2-3 min, stirring frequently. Add walnuts. Cook 2-3 additional minutes.
13. Add chives to the pan with butter, stirring to combine.
14. Cut pork into 5-7 slices each.
15. Divide roasted pork between plates. Drizzle chive butter over the top. Serve with sautéed veggies with toasted walnuts and cabbage and tomato slaw next to the pork.
This recipe serves two.
MACRO INFO:
730 Calories, 61g Fat, 10g Net Carbs, 35g Protein
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