Baked Pork Tenderloin with Sweet Potatoes
Baked Pork Tenderloin with Sweet Potatoes is an American recipe of medium difficulty, ready in about 50 minutes and enough for 4 servings. It is built around pork tenderloin, sweet potatoes and green beans. The cooking is mostly roasting and searing. It is gluten-free. With 36 g of protein per serving (about 440 calories), it is a filling option.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 440 kcal
Save this recipe in Buttter
It is in the Meal Prep Champions cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 650 gpork tenderloin
- 600 gsweet potatoes
- 300 ggreen beans
- 2 tbspolive oil
- 1 tbspsmoked paprika
- 1 tspgarlic powder
- 1 tspdried thyme
- 1 tbspDijon mustard
Instructions
- Preheat oven to 200C (400F). Peel and cube sweet potatoes into 2cm pieces. Toss with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
- Mix smoked paprika, garlic powder, dried thyme, and Dijon mustard. Rub the mixture all over the pork tenderloin.
- Sear the pork tenderloin in a hot oven-safe pan with remaining olive oil for 2 minutes per side. Transfer to the oven alongside the sweet potatoes.
- Add trimmed green beans to the sweet potato tray. Roast everything for another 20 minutes until pork reaches 63C (145F) internal temperature.
- Let pork rest for 10 minutes before slicing. Divide sliced pork, sweet potatoes, and green beans into containers. Refrigerate for up to 4 days.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 36 g
- Fat
- 12 g
- Carbs
- 46 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Diet: gluten-free
- In cookbook: Meal Prep Champions
