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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin (trimmed)
- 5 Tbsp. balsamic vinegar (divided)
- 3 Tbsp. olive oil (divided)
- salt
- pepper
- 1 cup quinoa
- 3/4 cup dried tart cherries
- 6 scallions (thinly sliced)
- 1/4 cup almonds (sliced, toasted, divided)
- 2 cups kale (or baby spinach leaves, shredded)
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Directions
- Combine 3 tablespoons of the vinegar and 2 tablespoons of the oil in a large resealable bag. Add the pork, seal the bag, and set aside in the refrigerator, turning occasionally, at least 4 hours or overnight.
- Preheat oven to 425 degrees F.
- Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol75mg25% |
Sodium270mg11% |
Potassium980mg28% |
Protein33g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A70% |
Vitamin C45% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 2 years ago
Delicious! I don’t like dried fruit, so I added goat cheese crumbles instead!! I also only used 3/4 cup quinoa (1/4 cup dry) Macros: 47g P, 60g C, 28g F; 667 calories