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Pork Tenderloin with Squash ‘Noodles’ and Arugula

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  • 5 tablespoons olive oil

  • 1 1/2 pound pork tenderloin

  • 1 1/4 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/3 cup quartered pitted prunes (dried plums)

  • 1/3 cup Marsala wine

  • 1 (10-oz.) pkg. spiralized butternut squash noodles

  • 4 cups packed baby arugula

  • 2 teaspoons grated orange zest, plus 2 Tbsp. orange juice (from 1 large navel orange)

  • 2 cups chopped orange segments (from 2 large navel oranges)

Per Serving:

465 calories; fat 21g; saturated fat 4g; cholesterol 111mg; fiber 5g; protein 38g; carbohydrates 31g; sugars 17g; sodium 702mg; iron 3mg; calcium 135mg.

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