Balsamic Vegetable Pasta Salad & Pork Tenderloin

15 45 400
Ingredients Minutes Calories
Prep Cook Servings
25 min 20 min 8
Balsamic Vegetable Pasta Salad & Pork Tenderloin
Health Rating


1/2 cup Balsamic vinegar
1/2 tsp Black pepper
2 cup Broccoli florets (chopped)
2 cup Cherry Tomatoes
1 dash 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 400
Calories from fat 194
Calories from saturated fat 59
Total Fat 21.5 g
Saturated Fat 6.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 12.3 g
Cholesterol 67 mg
Sodium 338 mg
Potassium 605 mg
Total Carbohydrate 25.1 g
Dietary Fiber 2.0 g
Sugars 10.6 g
Protein 27.6 g

Dietary servings

Per Portion

Grain 1.1
Meat 0.9
Milk Alternative 0.4
Vegetables 1.4

Energy sources