Smoky Pork Tenderloin with Roasted Sweet Potatoes
Courtesy of Cooking Light
Planning on partying for New Year’s Eve? Consider making a double-batch of this recipe as meal prep for a New Year’s Day recovery lunch!
INGREDIENTS, 4 servings:
1 pound Pork Tenderloin, trimmed
2 tsp Smoked Paprika
¾ tsp Kosher Salt
½ tsp Pepper
½ tsp Ground Cumin
3 tbsp Extra Virgin Olive Oil
2 large Sweet Potatoes, cut into 4 wedges each
¼ cup Apple Cider Vinegar
3 tbsp Maple Syrup
1 tsp Dijon Mustard
2 Spring of Thyme
SUBSTITUTIONS/ADDITIONS:
Consider doubling the pork tenderloin portions to provide a higher protein content.
Serve with your favorite grilled or roasted vegetables. Cauliflower, broccoli, and brussel sprouts all cook well in the oven and can be added to the pan when the pork is added.
DIRECTIONS:
Preheat the oven to 450 degrees. In a small cup combine 2 tsp Paprika and ¼ tsp each of salt, pepper, and cumin. Rub evenly over the pork. Heat a skillet to medium-high, add 1 tbsp of EVOO spreading it evenly across the pan. Add pork tenderloin and cook for about 8 minutes total, turning to brown on all sides.
Toss potatoes in 1 tbsp EVOO. Place on a baking sheet and bake for 10 minutes at 450 degrees. Add your Pork Tenderloin to the baking sheet, turn the potatoes, and bake for an additional 15 minutes or until potatoes are tender and a meat thermometer registers 140 degrees at thickest portion of the pork. Remove the pan from oven. Let pork rest for at least 5 minutes before slicing. Sprinkle potatoes with ⅜ tsp salt.
Combine remaining salt, cider vinegar, maple syrup, mustard, and thyme into a saucepan. Bring to a boil. Cook for about 3 minutes, until thickened. Add 1 tbsp EVOO stirring with a whisk. Remove thyme and discard. Pour mustard sauce over the potatoes and serve with the sliced pork.
MACROS for 1 serving (grams)
42g Carbohydrates. 33g Protein. 15g Fat. 435 Calories
Portion Tracking per serving:
1-2 palm sized portion of protein
1-2 cupped handfuls of carbohydrate
1-2 thumb sized portions of healthy fat
