Roasted Pork Tenderloin with Harvest Wheat Berry & Brussels Sprouts Salad

1. Prepare wheat berries as label directs; drain, cool and transfer to medium bowl.

2. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, heat 1½ teaspoons oil over medium-high heat; sprinkle pork with garlic and herb seasoning. Add pork to skillet; cook 6 minutes or until outside is browned, turning to sear all sides; transfer to 1 side of prepared pan.

3. In separate medium bowl, toss Brussels sprouts with remaining 2 teaspoons oil, and ¼ teaspoon each salt and pepper; spread on pan opposite pork. Roast pork and Brussels sprouts 20 minutes or until internal temperature of pork reaches 145° and Brussels sprouts are browned and crisp; transfer pork to cutting board and loosely cover with aluminum foil. Let stand 10 minutes.

4. Fold onion, dressing, raisins, apple, carrot and Brussels sprouts into wheat berries. Slice pork and serve with wheat berry salad.

• 11 g Fat
• 2 g Saturated Fat
• 76 mg Cholesterol
• 363 mg Sodium
• 46 g Carbohydrates
• 9 g Fiber
• 8 g Sugars
• 2 g Added Sugars
• 36 g Protein