Roasted Pork Tenderloin

Roasted Pork Tenderloin

Herb-roasted pork tenderloin over baby spinach with roasted red potatoes, baby carrots, sautéed red onion and a side of pistachio chimichurri sauce

Available sizes:

Standard, Extra Protein, Low-Carb

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Red potatoes (Ground Black Pepper, Olive Oil, Garlic Cloves, Himalayan Pink Salt, Red Potatoes), Pork Tenderloin (Sea Salt, Ground Black Pepper, Olive Oil, Balsamic Vinegar, Garlic Cloves, Pork Tenderloin, Dried Thyme, Basil Dried), Red onion (Red onion, Ground Black Pepper, Olive Oil, Himalayan Pink Salt), Baby Spinach, Roasted Baby Carrots (Ground Black Pepper, Olive Oil, Himalayan Pink Salt, Baby Carrots), Pistachio Chimichurri Sauce (Ground Black Pepper, Olive Oil, Red Wine Vinegar, Oregano Dried, Garlic Cloves, Extra Virgin Olive Oil, Himalayan Pink Salt, Fresh Parsley, Red Pepper Flakes, Pistachio)

Standard portion
  • Calories: 519
  • Protein: 33.64gr
  • Total Carbohydrate: 31.66gr
  • Total Fat: 28.77gr
  • Dietary Fiber: 5.98gr
  • Total Sugars: 3.98gr
Extra Protein portion
  • Calories: 614
  • Protein: 48.32gr
  • Total Carbohydrate: 33.15gr
  • Total Fat: 31.56gr
  • Dietary Fiber: 6.04gr
  • Total Sugars: 3.99gr
Low-Carb portion
  • Calories: 398
  • Protein: 31.47gr
  • Total Carbohydrate: 13.55gr
  • Total Fat: 24.12gr
  • Dietary Fiber: 4.05gr
  • Total Sugars: 2.86gr

Loosen lid and remove sauce cup. MICROWAVE: for 2-3 minutes until heated through. SKILLET: Heat olive oil in a pan over medium heat, add contents, cover, heat through until steaming hot. Plate, add saucre and enJOY!

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