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Roasted Pork Tenderloin with Harvest Wheat Berry & Brussels Sprouts Salad

Yields4 ServingsPrep Time40 minsCook Time20 minsTotal Time1 hr

Roasted Pork Tenderloin with Harvest Wheat Berry & Brussels Sprouts Salad

 1 cup wheat berries
 3 ½ tsp olive oil
 1 pork tenderloin (about 1¼ pounds)
 2 tsp teaspoons salt-free garlic and herb seasoning
 3 cups quartered, trimmed brussels sprouts
 1 green onion, sliced
 ¼ cup extra virgin olive oil lemon-herb dressing
 3 tbsp black raisins
 3 tbsp chopped granny smith apple
 3 tbsp shredded carrot
1

Prepare wheat berries as label directs; drain, cool and transfer to medium bowl.

2

Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, heat 1½ teaspoons oil over medium-high heat; sprinkle pork with garlic and herb seasoning. Add pork to skillet; cook 6 minutes or until outside is browned, turning to sear all sides; transfer to 1 side of prepared pan.

3

In separate medium bowl, toss Brussels sprouts with remaining 2 teaspoons oil, and ¼ teaspoon each salt and pepper; spread on pan opposite pork. Roast pork and Brussels sprouts 20 minutes or until internal temperature of pork reaches 145˚ and Brussels sprouts are browned and crisp; transfer pork to cutting board and loosely cover with aluminum foil. Let stand 10 minutes.

4

Fold onion, dressing, raisins, apple, carrot and Brussels sprouts into wheat berries. Slice pork and serve with wheat berry salad.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories427
% Daily Value *
Total Fat 11g15%

Saturated Fat 2g10%
Cholesterol 76mg26%
Sodium 363mg16%
Total Carbohydrate 46g17%

Dietary Fiber 9g33%
Total Sugars 10g
Protein 36g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.