Apricot-Mustard Pork Tenderloin with Spinach Salad
An easy apricot-mustard sauce both seasons the pork and dresses the 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; carbohydrates 15g; dietary fiber 2g; sugars 11g; fat 10g; saturated fat 2g; cholesterol 92mg; potassium 693mg; sodium 381mg.