Recipes
Shopping list
Ingredients
- 1 (10 oz) bag fresh cauliflower florets
- 1 cup grape tomatoes
- 2 teaspoons fresh rosemary
- 12 oz pork tenderloin
- 1 teaspoon roasted garlic-herb seasoning
- 1 tablespoon garlic-herb butter
- ½ cup chicken stock (or broth)
- 2 teaspoons Dijon mustard
- 2 teaspoons sherry vinegar
- 1 cup baby arugula
Steps
- Cut cauliflower into bite-size pieces. Halve tomatoes; chop rosemary finely. Cut pork into 1-inch cubes and coat with seasoning (wash hands).
- Melt butter in large, nonstick sauté pan on medium-high 2–3 minutes. Add pork and cook 4–6 minutes, turning occasionally, until browned. Remove pork from pan.
- Add rosemary and tomatoes to same pan; cook 1–2 minutes until fragrant. Stir in cauliflower, stock, mustard, and vinegar. Cover and reduce heat to medium; simmer 5 minutes. Uncover and return pork to pan; cook 3–4 minutes more until sauce thickens and pork is 145°F. Remove from heat; stir in arugula. Serve.
Amount per ½ recipe serving: Calories 300, Total Fat 10g, Sat Fat 5g, Trans Fat 0g, Chol 110mg, Sodium 710mg, Total Carb 14g, Fiber 4g, Sugars 4g, Protein 39g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%