Pork tenderloin and squash with sautéed vegetables

So while I just posted a quite complex recipe with beef provencale, I’m going to do an about-face and give you something simple, quick and delicious!  There’s virtually nothing as satisfying as a good pork tenderloin.  No, I’m not talking about something special that takes all afternoon to cook – I mean the simple Hormel pre-seasoned pork tenderloin that you throw in the over for a bit and voila!  It’s delicious!  Add to that some healthy squash noodles and sautéed vegetables and you have a healthy, hearty solution to the winter blahs!

 

Ingredients:

  • 1 Hormel Pork Tenderloin – the one pictured is lemon garlic.
  • Cucumber(1)
  • large yellow onion (1)
  • green pepper (1)
  • Squash noodles
  • Fresh cilantro
  • Tuscan Sunset seasoning (any herbal based seasoning will work)
  • Salt and ground pepper
  • 1 tablespoon olive oil

 

Notes:

  • hormel pork tenderloinSquash: So while many people will use a spiralizer and cut down the squash themselves, I just bought the squash already cut into noodles in the grocery store.   It came in a nice tray already done – all that needed was cooking.  This is, by far, the easiest way to go about this.
  • Pork Tenderloin: Many varieties are available, in many seasonings.  You can create a lot of variety to your meals simply by switching up the flavor of pork tenderloin.  Additionally, you can get plain pork tenderloins if you want to experiment with your own marinades!  This is a good, cheap way to do it because if you cook the pork in the over according to the directions, it pretty much always comes out tender and delicious.

 

Instructions:

  1. Start by placing the pork tenderloin in a baking dish and cook, uncovered in your oven at 350 degrees F for 35 minutes or until a meat thermometer reaches 155 degrees F.
  2. (Optional) Grill Instructions: Place directly on heated grill grate and cook over medium heat for 30 minutes or until temperature reaches 155°
  3. Once finished, let meat rest for 5 minutes prior to slicing.
  4. While the tenderloin is cooking, slice the vegetables julienne style (thin for sauteeing)
  5. You want to time the vegetables to finish as the meat is resting, so about 5-8 minutes before the meat reaches the appropriate temperature, I start warming up a sautee pan on medium high heat and fill a sauce pan with water and get that boiling.
  6. Place the oil in the sautee pan and let it get up to heat. Then place the vegetables in the pan, add salt/pepper to taste, or just season with Tuscan Sunset.
  7. While the vegetables are sauteeing, and the pork tenderloin reaches 155 degrees farenheit, remove from oven and let rest.
  8. Just as the vegetables are finishing up, place the squash noodles in the boiling water. They only need 1-2 minutes.  Any longer and they will start to disintegrate.  Remove from water and strain.  Season with salt and pepper to taste or your choice of seasoning.
  9. Optional: After draining the squash noodles, you can remove the vegetables from the sautee pan, turn up heat to high, and put the squash noodles in giving them a quick flash sautee.  Again, don’t go too long here or they will come apart.
  10. Plate vegetables and squash, slice 4 -5 ounces of meat, garnish with cilantro and serve.

 

Calories:

The pork tenderloin is 130 calories for 4 ounces.   5 ounces is 163 calories.

1 1/2 cup of squash noodles is 126 calories.

2 cups of the sautéed vegetables is about 185 calories.

Total calories: 474

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