Apricot-Mustard Pork Tenderloin with Spinach Salad
Source: Diabetic Living Magazine, Fall 2020
To make ahead: Refrigerate pickled onions (Step 2) for up to 1 day.
Serving Size: 4 oz. cooked pork + about 1 Tbsp. sauce + 1 cup salad + 3 Tbsp. pickled onions
280 calories; protein 32g 64% DV; carbohydrates 15g 5% DV; dietary fiber 2g 8% DV; sugars 11g; fat 10g 15% DV; saturated fat 2g 10% DV; cholesterol 92mg 31% DV; potassium 693mg 19% DV; sodium 381mg 15% DV.