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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 pistachio chimichurri sauce
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)
Nuts
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!