Roasted Pork Tenderloin
614
Calories
55g
Protein
47g
Carbs
26g
Fat
Juicy roasted pork tenderloin with sweet potato and green beans. A lean, savory Sunday plate.
Protein 55g · Carbs 47g · Fat 26g
12 min
Prep
20 min
Cook
$4
Per Plate
614
Calories
What You Need
- 6 oz pork tenderloin
- 1 sweet potato, diced
- 1 cup cooked green beans (from about 1.5 cups raw)
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 tbsp olive oil
- 1 clove garlic
- 12 oz pork tenderloin
- 2 sweet potato, diced
- 2 cup cooked green beans (from about 1.5 cups raw)
- 2 cup cooked spinach (from 10 oz raw, one bag)
- 2 tbsp olive oil
- 2 clove garlic
- 18 oz pork tenderloin
- 3 sweet potato, diced
- 3 cup cooked green beans (from about 1.5 cups raw)
- 3 cup cooked spinach (from 10 oz raw, one bag)
- 3 tbsp olive oil
- 3 clove garlic
- 24 oz pork tenderloin
- 4 sweet potato, diced
- 4 cup cooked green beans (from about 1.5 cups raw)
- 4 cup cooked spinach (from 10 oz raw, one bag)
- 4 tbsp olive oil
- 4 clove garlic
Before You Start
Pull the pork from the fridge, heat the oven to 400°F, dice the sweet potato, trim the green beans, and rinse the spinach so everything is ready.
How To Make It
- Toss the sweet potato and green beans with the olive oil and garlic and spread them in one layer on a tray.
- Roast, about 20 minutes, until the sweet potato is tender and the green beans are lightly blistered.
- Meanwhile, sear the pork tenderloin in a hot pan, 3 to 4 minutes a side, until deep golden and it reaches 145°F in the center, then rest it 3 minutes.
- While the pork rests, wilt the spinach in the same pan with a splash of water, 2 to 3 minutes, until glossy and collapsed.
- Slice the pork and plate it with the sweet potato, green beans, and spinach, and serve.
Fix It: If the pork is browning too fast but not yet at 145°F, lower the heat and cover the pan so it cooks through without burning.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 20 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories614
- Protein55g
- Carbs47g
- Fat26g
- Fiber11g
- Sodium210mg
Bonus Benefits
- A Healthy Weight
- Steady Energy
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Sweet Potato: beta-carotene and slow carbs, reported to give steady energy without the spike.
Green Vegetables: fiber and folate, reported to keep the plate light and green.
Sweet Potato: beta-carotene and slow carbs, reported to give steady energy without the spike.
Green Vegetables: fiber and folate, reported to keep the plate light and green.
Tools For This Recipe
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