Balsamic Vegetable Pasta Salad & Pork Tenderloin

15 45 404
Ingredients Minutes Calories
Prep Cook Servings
25 min 20 min 8
Balsamic Vegetable Pasta Salad & Pork Tenderloin
Health Highlights


1/2 cup Balsamic vinegar
1/2 tsp Black pepper
2 cup Broccoli florets (chopped)
2 cup Cherry Tomatoes
1/4 tsp Crushed red pepper
2 cup Cucumber (chopped)
1/2 cup Extra virgin olive oil
2 clove(s) Garlic (grated)
3 tbsp Honey
1/2 tsp Italian herb seasoning, McCormick
1 1/2 cup shredded Mexican cheese blend
2 cup Pasta, whole wheat, cooked
681 gm Pork, tenderloin, lean
1/2 tsp Salt
1 medium pepper(s) Yellow bell pepper (seeded, chopped)


In a small bowl whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, pepper, and crushed red pepper. Divide the dressing in half. Reserve ½ cup for the salad.

Marinate the pork in the other ½ cup of dressing, 1-2 hours or overnight if possible.

Grill the pork on medium high for about 14 minutes (turning and basting every 5 minutes or so) or until the internal temperature reaches 140 degrees. Let rest.

In a large bowl toss together the pasta, vegetables, cheese, and the other ½ cup of dressing.

Slice pork tenderloin and serve with the salad.

Nutrition Facts

Per Portion

Calories 404
Calories from fat 204
Calories from saturated fat 57
Total Fat 22.7 g
Saturated Fat 6.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 12.2 g
Cholesterol 76 mg
Sodium 350 mg
Potassium 595 mg
Total Carbohydrate 25.4 g
Dietary Fiber 2.7 g
Sugars 13.4 g
Protein 26.0 g

Dietary servings

Per Portion

Grain 1.1
Meat 0.9
Milk Alternative 0.4
Vegetables 1.4

Energy sources


Meal Type(s)