Roasted Pork Tenderloin

Roasted Pork Tenderloin

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Herb-roasted pork tenderloin over baby spinach with roasted red 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, Ground Black Pepper, Olive Oil, Garlic Cloves, Himalayan Pink Salt, Red 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: 560
  • Protein: 43.40gr
  • Total Carbohydrate: 33.36gr
  • Total Fat: 28.21gr
  • Dietary Fiber: 6.22gr
  • Total Sugars: 4.09gr
Extra Protein portion
  • Calories: 678
  • Protein: 62.94gr
  • Total Carbohydrate: 33.76gr
  • Total Fat: 31.93gr
  • Dietary Fiber: 6.30gr
  • Total Sugars: 4.10gr
Low-Carb portion
  • Calories: 407
  • Protein: 40.66gr
  • Total Carbohydrate: 10.49gr
  • Total Fat: 22.34gr
  • Dietary Fiber: 3.78gr
  • 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!

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