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Pork tenderloin is a great dinner option because it's a lean cut that’s high in protein, low in fat, and is brimming with energy-boosting B-vitamins like niacin, thiamin, and vitamins B6 and B12.

Nutrition (per serving)

Calories: 286; total fat: 14g; saturated fat: 4g; protein: 29g; carbohydrates: 11g; sugar: 2g; fiber: 0g; cholesterol: 85mg; sodium: 150mg

Recipe and photo by Vicki Shanta Retelny, R.D.N., L.D.N. of Simple Cravings. Real Food.

Makes 4 Servings
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4 (4 oz) pork medallions
¼ cup salt-free seasoning blend, mesquite flavor
4 ounces sweet pea shoots or other greens that you like
2 small Roma tomatoes, sliced
1/2 cup mozzarella cheese, diced
2 tablespoons extra-virgin olive oil
2 Tbsp balsamic vinegar
1 dash of salt and pepper
How to make it 

Pat each of the pork medallions with the seasoning blend. Grill pork medallions until internal temperature reaches 165°F. Set aside.

In a medium bowl, combine pea shoots, tomatoes, and mozzarella cheese. Whisk together olive oil, balsamic vinegar, salt, and pepper—and drizzle over the greens mixture. Portion green salad onto a plate and top with a pork medallion over each one.