Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In this healthy and quick recipe, slices of roasted pork tenderloin are served on a bed of baby spinach alongside a colorful salad of fresh corn kernels, jicama, and blackberries.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. For rub, combine paprika, garlic powder, cumin, pepper, and 1/4 teaspoon of the salt in a small bowl. Sprinkle rub evenly over all sides of tenderloin; rub in with your fingers.

  • Coat an unheated large nonstick oven-going skillet with cooking spray; heat over medium-high heat. Add tenderloin to the hot skillet; cook, turning occasionally, for 5 to 6 minutes or until well browned on all sides. Place skillet in oven. Roast for 15 to 20 minutes or until a thermometer inserted into thickest part of the tenderloin registers 145 degrees F.

  • Meanwhile, for vinaigrette, combine vinegar, oil, honey, rosemary, and the remaining 1/8 teaspoon salt in a small screw-top jar. Cover and shake well; set aside.

  • Remove tenderloin from oven. Cover tightly with foil; let stand for 3 minutes. The temperature of the meat after standing should be 150 degrees F. Thinly slice pork crosswise.

  • Meanwhile, cut corn kernels off the cobs. Place corn in a large bowl. Add spinach, blackberries, and jicama. Add vinaigrette; toss to coat. To serve, divide corn mixture among four serving plates. Top with pork slices.

Nutrition Facts

264 calories; protein 27.4g; carbohydrates 23.9g; dietary fiber 5.6g; sugars 8.4g; fat 7g; saturated fat 1.2g; cholesterol 73.7mg; vitamin a iu 2325.2IU; vitamin c 23.7mg; folate 40.9mcg; calcium 52.8mg; iron 3mg; magnesium 67.3mg; potassium 755.1mg; sodium 312.8mg.