Cal Smart Nut Crusted Pork Tenderloin
with Roasted Veggies
Nut-crusted pork is nestled with a giant side of zesty garlicky veggies in this hearty supper! A simple squeeze of lemon over top adds brightness and brings this whole dish together!
Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount.'
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
227 g
Broccoli
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
1 unit(s)
Egg
(Contains Egg)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
All-Purpose Flour
(Contains Wheat)
28 g
Almonds, sliced
(Contains Almonds)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 unit(s)
Lemon
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Roughly chop almonds.
- Zest lemon, then cut into wedges.
- Pat pork dry with paper towels, then, if applicable, cut into 2 equal pieces (4 pieces for 4 ppl) on a separate cutting board. Season with salt and pepper.
- Add egg and 2 tbsp (4 tbsp) warm water to a shallow dish. Whisk to combine.
- Add almonds, lemon zest and panko to another shallow dish. Season with salt and pepper, then stir to combine.
- Sprinkle flour over top of pork, turning to coat all sides.
- Working with one piece at a time, add pork to the shallow dish with egg mixture, turning to coat all sides. Transfer egg-coated pork to dish with panko mixture.
- Turn and press all sides into panko mixture to coat completely.
- Transfer crusted pork to a parchment-lined baking sheet.
- Roast pork in the middle of the oven until cooked through, 24-26 min.**
- Meanwhile, cut broccoli into bite-sized pieces.
- Core, then cut pepper into 2-inch pieces.
- Cut zucchini into 1/2-inch rounds.
- Add broccoli, peppers , zucchini, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast veggies in the top of the oven until golden brown and tender-crisp, 8-12 min.
- Cut pork into thick slices.
- Divide pork and veggies between plates.
- Squeeze a lemon wedge over top, if desired.