RASPBERRY-GLAZED PORK TENDERLOIN WITH ROASTED BROCCOLI

RASPBERRY-GLAZED PORK TENDERLOIN WITH ROASTED BROCCOLI

Pork tenderloin is as lean as boneless, skinless chicken breast; and the sweet savory
sauce just makes this whole dish crazy good.
Nutrition facts (per serving): 357 calories; 9 g fat; 256 mg sodium; 31 g carbs; 13 g
fiber; 14 g sugar; 44 g protein

Prep:

Cook:

Servings: 4 people 4 ounces pork, plus sauce and veggies

Ingredients

  • For the pork
  • 1/2 cup Raspberry-Beet Base Blend Base Blend
  • 1/4 cup balsamic vinegar
  • 1 tablespoon raw honey
  • 1/4 teaspoon sea salt
  • 1 pork tenderloin about 1 pound
  • For the broccoli
  • 8 cups broccoli florets
  • 1 tablespoon extra-virgin
  • olive oil
  • Sea salt and freshly
  • ground black pepper
  • 2 large shallots peeled
  • and thinly sliced

Directions

  • In a medium bowl, whisk together the blend, vinegar, honey, and salt. Pour half of the sauce into a large resealable plastic bag;
  • refrigerate remaining sauce until ready to use.
  • Place the pork in the bag, squeeze out the air, seal it tightly, and shake to distribute the sauce.
  • Allow the pork to marinate in the refrigerator for at least 30 minutes and up to 24 hours, turning the bag occasionally.
  • Remove the pork and place in a foil-lined baking dish; pour the sauce it was marinating in over top.
  • Place the broccoli on a baking sheet and toss with the oil.
  • Season with salt and pepper and sprinkle the shallots over top.
  • Preheat the broiler.
  • Place the pork on the baking sheet alongside the broccoli. Broil the pork and broccoli 5 to 6 inches from the heat source for 15 to 20 minutes
  • turning once halfway through cooking, until the meat registers 145 degrees at the thickest part and the broccoli is crisp and browned around the edges.
  • Allow the pork to rest for 5 minutes, then slice and divide it among plates.
  • Serve each with 2 tablespoons of the reserved sauce and a quarter of the broccoli.
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