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Pork Tenderloin with Roasted Fall Vegetables
MARTHA STEWART10Ingredients
45Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- coarse salt
- Coarse salt and ground pepper
- 4 garlic cloves (minced)
- 2 Tbsp. extra virgin olive oil
- 2 pork tenderloins (about 2 pounds total, excess fat and silver skin removed)
- 1 lb. Brussels sprouts (trimmed and quartered, 6 cups)
- 1 1/2 lb. parsnips (small, about 12, peeled and thinly sliced)
- 2 red onions (medium, cut into 1/2-inch wedges)
- 1 Tbsp. fresh thyme leaves (chopped)
- 2 Tbsp. fresh lemon juice
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol165mg55% |
Sodium380mg16% |
Potassium2210mg63% |
Protein59g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber15g60% |
Sugars13g |
Vitamin A20% |
Vitamin C230% |
Calcium15% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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