Name: Grilled Pork Tenderloin with Roasted Chickpea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Pork Tenderloin; 0.5 cup Canned Chickpeas; 2 teaspoons Olive Oil; 1 cup Baby Spinach; 0.5 cup Cucumber, sliced; 0.5 cup Cherry Tomatoes, halved; 1 tablespoon Lemon Juice; 0.5 teaspoon Ground Cumin

Grilled Pork Tenderloin with Roasted Chickpea Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Pork Tenderloin with Roasted Chickpea Salad

Lean pork tenderloin grilled with zesty lemon and herbs, served over a bed of crisp veggies and oven-roasted chickpeas with a hint of smoky cumin.

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NUTRITION

Protein

42.0g

Fat

17.3g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Pork Tenderloin

0.5 cup Canned Chickpeas

2 teaspoons Olive Oil

1 cup Baby Spinach

0.5 cup Cucumber, sliced

0.5 cup Cherry Tomatoes, halved

1 tablespoon Lemon Juice

0.5 teaspoon Ground Cumin

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the chickpeas with one teaspoon of olive oil and the ground cumin until evenly coated.
3
Spread the chickpeas on the baking sheet and roast for 20 minutes until they are golden and crunchy.
4
Season the pork tenderloin with salt, black pepper, and dried oregano.
5
Grill the pork over medium-high heat for about 12 to 15 minutes, turning occasionally, until the internal temperature reaches 145°F.
6
Transfer the pork to a cutting board and let it rest for 5 minutes before slicing into thin rounds.
7
In a small bowl, whisk together the remaining olive oil and fresh lemon juice to create a light dressing.
8
Combine the baby spinach, sliced cucumber, and halved cherry tomatoes in a large salad bowl.
9
Toss the salad with the lemon dressing, then top with the sliced pork and warm roasted chickpeas.