Maple Roasted Pork Tenderloin With Mushroom Pilaf
1 tablespoon olive oil
1 tablespoon maple syrup
2 teaspoons chopped garlic
2 teaspoons country-style Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds pork tenderloin
1 (6-ounce) box long grain and wild rice
2 1/4 cups water
1 tablespoon butter
1. Preheat oven to 400°F. Coat 9- x 13-inch baking dish with cooking spray. Combine in medium bowl oil, syrup, garlic, mustard, salt, and pepper; mix well.
CALORIES (per 1/4 recipe) 412kcal; FAT 11g; CHOL 84mg; SODIUM 793mg; CARB 35g; FIBER <1g; PROTEIN 43g; VIT A 6%; VIT C 7%; CALC 5%; IRON 21%
1 small red bell pepper
1 medium zucchini
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon oregano
1 (15-ounce) can crushed tomatoes (undrained)
salt and pepper, to taste
1. Rinse all vegetables. Cut eggplant in half lengthwise (reserve other half for another use). Cut pepper in half; remove and discard seeds. Cut eggplant, pepper, and zucchini into 1/2-inch cubes; set aside.
CALORIES (per 1/4 recipe) 129kcal; FAT 7g; CHOL 0mg; SODIUM 170mg; CARB 15g; FIBER 5g; PROTEIN 3g; VIT A 49%; VIT C 122%; CALC 6%; IRON 11%
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Recipe Version pork0001