Roasted Pork Tenderloin with Harvest Wheat Berry & Brussels Sprouts Salad

1 cup wheat berries

3 ½ tsp olive oil

1 pork tenderloin (about 1¼ pounds)

2 tsp teaspoons salt-free garlic and herb seasoning

3 cups quartered, trimmed brussels sprouts

1 green onion, sliced

¼ cup extra virgin olive oil lemon-herb dressing

3 tbsp black raisins

3 tbsp chopped granny smith apple

3 tbsp shredded carrot

Prepare wheat berries as label directs; drain, cool and transfer to medium bowl.

Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, heat 1½ teaspoons oil over medium-high heat; sprinkle pork with garlic and herb seasoning. Add pork to skillet; cook 6 minutes or until outside is browned, turning to sear all sides; transfer to 1 side of prepared pan.

In separate medium bowl, toss Brussels sprouts with remaining 2 teaspoons oil, and ¼ teaspoon each salt and pepper; spread on pan opposite pork. Roast pork and Brussels sprouts 20 minutes or until internal temperature of pork reaches 145˚ and Brussels sprouts are browned and crisp; transfer pork to cutting board and loosely cover with aluminum foil. Let stand 10 minutes.

Fold onion, dressing, raisins, apple, carrot and Brussels sprouts into wheat berries. Slice pork and serve with wheat berry salad.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 427

% Daily Value *
Total Fat 11g17%

Saturated Fat 2g10%
Cholesterol 76mg26%
Sodium 363mg16%
Total Carbohydrate 46g16%

Dietary Fiber 9g36%

Sugars 10g
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Roasted Pork Tenderloin with Harvest Wheat Berry & Brussels Sprouts Salad