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Roasted Orange-Glazed Pork Tenderloin With Asparagus Salad And Baked Sweet Potato

Nutrition per serving    (USDA % daily values)
CAL
453
FAT
54%
CHOL
47%
SOD
41%

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Ingredients for 4 servings

1.25 to 1.5 lean pork tenderloin

1/3 cup balsamic vinegar

2 Tbsp. canola oil

1 Tbsp. orange juice

1 Tbsp. light brown sugar

sea salt

black pepper

1 navel orange, thinly sliced

2 Tbsp. all natural orange fruit spread, heated

Asparagus salad

3 Tbsp. all natural, low sodium vegetable broth

2 cups asparagus, woody ends snapped off and cut into 1 inch pieces

1 cup cherry or grape tomatoes

1 cup roasted red and yellow bell peppers

2 cloves garlic, minced

1/2 cup red onion, thinly sliced

dried basil

Fresh squeezed lemon juice

4 tsp. extra virgin olive oil

4 small to medium sweet potatoes

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