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Rosalina's Honey-Glazed Pork Tenderloin with Baby Carrots and purple potatoes

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"Wellness Healthy Potluck"

Serves 4 persons serving | Prep Time 20 minutes | Cook Time 20 minutes

Why I Love This Recipe

Nutritional Information:

Calories per meal serving 393

Fat per serving 8g, Saturated fat per serving 3g, Monounsaturated fat per serving 3g, Polyunsaturated fat per serving 1g, Protein per serving 29g, Carbohydrate per serving 26g, Dietary Fiber per serving 4g, Cholesterol per serving 76mg, Iron per serving 2mg, Sodium per serving 367mg, Calcium per serving 40mg. Vitamin A 154%, Vitamin C 44%.

Ingredients You'll Need

¾ lbs. baby carrots
½ lbs. purple potatoes (quartered)
1 red bell pepper, roasted or store bought in a jar
10 calamata Olives (halves)
1/2 cup water


1/4 cup honey
1/2 cup apple juice or apple cider
2 teaspoons Dijon mustard
1 teaspoon Lite soy sauce


1 (1 1/4-pound) pork tenderloin, trimmed
1/4 teaspoon kosher salt and freshly cracked black pepper
1 tbsp. Extra Virgin Olive oil
2 tablespoons minced fresh chives
Fresh Parsley for garnish


Placed carrots and potatoes and 1/2 cup water in a medium saucepan and bring to a boil, reduce and simmer for 5 minutes. Remove and drained well.

In a separate bowl, prepare glazed by mixing all glazed ingredients and set aside.

Cut the pork tenderloin crosswise and season with kosher salt and black pepper.
Heat the skillet or grill over medium-high heat. Place the Pork and cook or grill for 2 minutes each side.

Add carrots and potatoes to pan with pork. Stir the glaze then add to the pan. Bring mixture to a simmer, about 2 minutes. Stir to coat with glaze.

Place two slices of the pork tenderloin then add the carrots and potatoes in a serving dish and drizzle any remaining glazed over. Garnish with chives and parsley.

Pairs Well With

Great with Red Wine of your choice

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