Italian Pork Tenderloin Plate

• 6 oz pork tenderloin
• 1 cup cooked brown rice
• 1 cup cooked zucchini (from about 1.5 cups raw, diced)
• 1 cup cooked broccoli (from about 1.5 cups raw florets)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup tomato, diced
• 1/4 cup basil, torn

• 12 oz pork tenderloin
• 2 cup cooked brown rice
• 2 cup cooked zucchini (from about 1.5 cups raw, diced)
• 2 cup cooked broccoli (from about 1.5 cups raw florets)
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup tomato, diced
• 1/2 cup basil, torn

• 18 oz pork tenderloin
• 3 cup cooked brown rice
• 3 cup cooked zucchini (from about 1.5 cups raw, diced)
• 3 cup cooked broccoli (from about 1.5 cups raw florets)
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 1 1/2 cup tomato, diced
• 3/4 cup basil, torn

• 24 oz pork tenderloin
• 4 cup cooked brown rice
• 4 cup cooked zucchini (from about 1.5 cups raw, diced)
• 4 cup cooked broccoli (from about 1.5 cups raw florets)
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 2 cup tomato, diced
• 1 cup basil, torn

1. Season the pork and sear it in the olive oil, turning to brown all sides, 10 to 12 minutes, until it reaches 145°F in the center, then set it aside to rest.

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2. Add the broccoli to the pan and cook, 4 to 5 minutes, until bright green and just tender.

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3. Add the zucchini and cook, 3 to 4 minutes, until softened and lightly browned.

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4. Add the garlic and tomato and simmer, 3 to 4 minutes, until the tomato breaks down into a light sauce, then fold in the basil.

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5. Slice the pork and serve it with the vegetables and tomato over the rice.

• Calories698
• Protein58g
• Carbs61g
• Fat28g
• Fiber9g
• Sodium166mg

• Eating Well
• Steady Energy
• Heart Health
• Blood Sugar
• Joint Comfort

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