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Nutrition Facts
Serving Size 262 g
(Approx. 4 Servings)
Amount Per Serving
Calories 230 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 140 mg 6%
Total Carbohydrate 17 g 6%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 26 g
Vitamin A 190% Iron 15%
Vitamin C 60% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Citrus Crusted Pork Tenderloin
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

2 Tbsp lemon zest
2 Tbsp parsley, chopped
1 Tsp black pepper
1 Tbsp minced garlic
1 Tbsp Dijon mustard
1 Lb H-E-B All Natural Pork Tenderloin
12 Oz Culinary Cuts Butternut Squash Zig Zags
10 Oz green beans, trimmed
1/2 Tsp garlic powder
1 Tbsp olive oil
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Preheat grill to medium-high.
Combine lemon zest, parsley, pepper, minced garlic, and Dijon mustard to form a paste. Spread evenly over pork tenderloin. Set aside.
Combine butternut squash and green beans in a large bowl. Toss with garlic powder and olive oil.
Top a square of H-E-B Texas Tough Heavy Duty Foil with the seasoned veggies, then fold foil to form a pouch.
Place tenderloin and veggie pouch on grill and cook approximately 9 minutes per side.
Remove from grill and rest 5 to 10 minutes.
Slice tenderloin into 1/2 inch thick slices and serve over grilled veggies.


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