Pork Tenderloin with Chimichurri Sauce
Rated 5 stars by 1 users
1 1/2 pounds pork tenderloin
6 tablespoon Natural Grapeseed Oil, divided
3 tablespoons Fajita Seasoning
1 1/2 pounds baby potatoes, halved
2 bell peppers, sliced
2 tablespoons Cilantro Lime Seasoning
2 tablespoons red wine vinegar
Preheat oven to 425F. Grease a sheet pan. Rub pork tenderloin with 2 tablespoons Natural Grapeseed Oil and 2 tablespoons Fajita Seasoning. Transfer to the prepared sheet pan.
Toss potatoes and bell peppers with 2 tablespoons Natural Grapeseed Oil, and remaining 1 tablespoon Fajita Seasoning. Arrange around the pork tenderloin on the sheet pan.
Bake for about 30 minutes or until potatoes are tender and pork is cooked through: 145F.
Meanwhile, make chimichurri by combining Cilantro Lime Seasoning, red wine vinegar, 1 tablespoon water, and remaining 2 tablespoons Natural Grapeseed Oil. Let set while pork and vegetables are cooking to allow flavors to develop.
Slice pork and return to sheet pan. Drizzle chimichurri sauce all over pork and vegetables. Serve.
Calories 430, Fat 20 grams, Saturated Fat 2.5 grams, Carbs 32 grams, Fiber 5 grams, Sugar 6 grams, Protein 34 grams, Cholesterol 90 milligrams, Sodium 620 milligrams
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