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Pork Tenderloin with Carrots and Feta
Recipes
Pork Tenderloin with Carrots and Feta
4 servings
1 hour, 10 minutes total (Active 30 minutes)

Ingredients

  • Nonstick aluminum foil
  • 1 ½ lb fresh carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon dried oregano
  • 3 tablespoons + ¼ cup extra-virgin olive oil, divided
  • 1 pork tenderloin (about 1 lb)
  • 3 links mild Italian chicken sausage
  • 10 oz frozen cut green beans (about 2 cups)
  • 4 oz feta cheese
  • 2 (10 oz) packages frozen quinoa blend
  • 2 teaspoons Dijon mustard
  • 3 tablespoons red wine vinegar

Steps

    1. Position oven rack on lowest level. Line baking sheet with foil and place on oven rack; then preheat oven to 425°F.
    2. Peel carrots; then cut diagonally into 2-inch-thick pieces. Combine garlic powder, salt, pepper, and oregano. Coat carrots with 2 tablespoons oil and 1 ½ teaspoons seasoning mixture, spread carefully in single layer on baking sheet from oven, and bake 10 minutes.
    3. Meanwhile, preheat large sauté pan on medium 2–3 minutes. Coat pork with 1 tablespoon oil and 1 ½ teaspoons seasoning mixture; place in pan (wash hands). Cook 5–6 minutes, turning occasionally, until lightly golden. Place pork in center of baking sheet with carrots; bake 10 minutes.
    4. Use same sauté pan to cook sausages until 165°F following package stovetop instructions.
    5. Place green beans on carrots, then crumble feta over top; bake 5–6 minutes until pork is 145°F and carrots are tender. Let stand 10 minutes before slicing.
    6. Microwave quinoa following package instructions; then spread on serving platter. Combine mustard, vinegar, and remaining ½ teaspoon seasoning mixture; drizzle in remaining ¼ cup oil slowly, whisking until blended.
    7. Slice pork and sausages; arrange on top of quinoa and drizzle with one-half dressing. Toss carrots, green beans, and feta with remaining half dressing. Serve on platter with pork.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 760, Total Fat 46g, Sat Fat 11g, Trans Fat 0g, Chol 150mg, Sodium 1810mg, Total Carb 44g, Fiber 9g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 48g, Vitamin D 2%, Calc 30%, Iron 40%, Potassium 25%