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