Categories: Meal Prep Plan
Ingredients
- 1 lb. pork tenderloin
- 1/4 cup Italian dressing plus 2 tbsp. (see recipe), divdied
- Prepped carrots, parsnips and broccoli (see recipe)
- 3 tbsp. olive oil, divided
- 2 tsp Italian seasoning
- 3/4 tsp salt, divided
- 3/4 tsp black pepper, divided
- 2 cups Quinoa (see recipe), reheated
- 4 tbsp. balsamic glaze
Directions
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Place pork and 1/4 cup dressing in a large Ziploc bag. Press out air and seal. Massage the dressing all over the pork. Refrigerate for at least 4 hours or up to 24 hours.
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Position racks in upper and lower thirds of oven; preheat to 425.
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Toss carrots, parsnips and broccoli with 2 tbsp. oil, Italian seasoning, and 1/2 tsp each salt and pepper. Spread on a large rimmed baking sheet. Set aside.
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Remove the pork from the marinade and pat dry with paper towels. Sprinkle the pork with the remaining 1/4 tsp each salt and pepper. Heat the remaining 1 tbsp. oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned on one side, 3-5 minutes. Turn the pork over and transfer the pan to the upper rack.
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Roast until cooked through, about 20 minutes. Roast the vegetables on the lower rack, stirring once or twice, until tender and browned in spots, 20-25 minutes.
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Transfer the pork to a clean cutting board and let rest for 5 minutes. Toss the vegetables with the remaining 2 tbsp. dressing. Slice the pork.
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Serve the pork with the roasted vegetables and quinoa, drizzled with the balsamic glaze.