Roasted Pork Tenderloin

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

Available sizes:

Standard, Extra Protein, Low-Carb

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Sea Salt, Ground Black Pepper, Olive Oil, Garlic Cloves, Pork Tenderloin, Dried Thyme, Basil Dried, Sea Salt, Ground Black Pepper, Olive Oil, Rosemary, Baby Potatoes, Baby Spinach, Red onion, Ground Black Pepper, Olive Oil, Himalayan Pink Salt, Ground Black Pepper, Olive Oil, Red Wine Vinegar, Oregano Dried, Garlic Cloves, Extra Virgin Olive Oil, Himalayan Pink Salt, Fresh Parsley, Red Pepper Flakes, Ground Black Pepper, Olive Oil, Himalayan Pink Salt, Baby Carrots

No Allergerns described

Standard portion

Calories: 541
Protein: 43.88gr
Total Carbohydrate: 30.12gr
Total Fat: 27.09gr
Dietary Fiber: 5.00gr
Total Sugars: 2.67gr

Extra Protein portion

Calories: 659
Protein: 63.43gr
Total Carbohydrate: 30.51gr
Total Fat: 30.80gr
Dietary Fiber: 5.08gr
Total Sugars: 2.68gr

Low-Carb portion

Calories: 441
Protein: 41.47gr
Total Carbohydrate: 15.40gr
Total Fat: 23.52gr
Dietary Fiber: 4.09gr
Total Sugars: 2.67gr

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!