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¾ cup red-wine vinegar
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5 tablespoons water
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1 ½ tablespoons sugar
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1 tablespoon Dijon mustard
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1 large clove garlic
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2 teaspoons dried basil
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2 teaspoons dried oregano
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½ teaspoon salt
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½ teaspoon ground pepper
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1 ¾ cups extra-virgin olive oil
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1 pound pork tenderloin
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4 medium carrots
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2 medium parsnips
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1 medium broccoli crown
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3 tablespoons extra-virgin olive oil, divided
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2 teaspoons Italian seasoning
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¾ teaspoon salt, divided
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¾ teaspoon ground pepper, divided
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4 tablespoons balsamic glaze
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3 cups low-sodium chicken broth
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1 tablespoon extra-virgin olive oil
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¼ teaspoon salt
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1 ½ cups quinoa
Roasted Pork Tenderloin with Vegetables & Quinoa
For the best flavor in this easy roasted pork tenderloin dish, start marinating the pork the night before or get it going before you head off to work in the morning. Then, when you get home, all that's left to do is roast the pork and vegetables and prepare the quinoa for this easy healthy dinner. This recipe makes extra quinoa—use the leftovers as a base for easy meal-prep lunches, salads, stir-fries later in the week.
Nutrition Information
225
Calories
36g
Carbohydrates
26g
Protein
265mg
Potassium
1g
Fiber
5g
Sugar
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