Herb-Roasted Pork Tenderloin with Creamy Sweet Potato Puree and Crispy Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Pork Tenderloin with Creamy Sweet Potato Puree and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Creamy Sweet Potato Puree and Crispy Green Beans

Enjoy a beautifully balanced plate featuring succulent herb-roasted pork tenderloin paired with a velvety sweet potato puree and lightly crispy green beans, finished with a drizzle of olive oil and a sprinkle of fresh herbs. This dish offers a satisfying blend of savory and naturally sweet notes, making it a perfect meal to refuel and delight any palate.

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NUTRITION

402kcal
Protein
37.6g
Fat
10.3g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1 medium Sweet Potato (150g)

1/4 cup Unsweetened Almond Milk (60g)

1 cup Green Beans (125g)

0.75 tbsp Olive Oil (11g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Season the pork tenderloin generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat a small skillet with olive oil over medium-high heat. Sear the pork on all sides until lightly browned.

  • 4

    Transfer the pork tenderloin to a baking sheet and roast in the oven for 15-20 minutes or until it reaches an internal temperature of 145°F. Let it rest for a few minutes before slicing.

  • 5

    Meanwhile, peel and cube the sweet potato. Steam or boil the cubes until tender, about 10-12 minutes.

  • 6

    Place the tender sweet potato in a blender along with the unsweetened almond milk. Blend until smooth to create a creamy puree, seasoning with a pinch of salt if desired.

  • 7

    For the green beans, trim the ends and blanch them in boiling water for 3-4 minutes until crisp-tender, then drain and optionally sauté lightly in a small amount of olive oil for extra crispiness.

  • 8

    Plate the sliced pork tenderloin alongside a generous scoop of the sweet potato puree and a serving of crispy green beans. Garnish with additional fresh herbs if desired and serve warm.

Herb-Roasted Pork Tenderloin with Creamy Sweet Potato Puree and Crispy Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Pork Tenderloin with Creamy Sweet Potato Puree and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Creamy Sweet Potato Puree and Crispy Green Beans

Enjoy a beautifully balanced plate featuring succulent herb-roasted pork tenderloin paired with a velvety sweet potato puree and lightly crispy green beans, finished with a drizzle of olive oil and a sprinkle of fresh herbs. This dish offers a satisfying blend of savory and naturally sweet notes, making it a perfect meal to refuel and delight any palate.

NUTRITION

402kcal
Protein
37.6g
Fat
10.3g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1 medium Sweet Potato (150g)

1/4 cup Unsweetened Almond Milk (60g)

1 cup Green Beans (125g)

0.75 tbsp Olive Oil (11g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Season the pork tenderloin generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat a small skillet with olive oil over medium-high heat. Sear the pork on all sides until lightly browned.

  • 4

    Transfer the pork tenderloin to a baking sheet and roast in the oven for 15-20 minutes or until it reaches an internal temperature of 145°F. Let it rest for a few minutes before slicing.

  • 5

    Meanwhile, peel and cube the sweet potato. Steam or boil the cubes until tender, about 10-12 minutes.

  • 6

    Place the tender sweet potato in a blender along with the unsweetened almond milk. Blend until smooth to create a creamy puree, seasoning with a pinch of salt if desired.

  • 7

    For the green beans, trim the ends and blanch them in boiling water for 3-4 minutes until crisp-tender, then drain and optionally sauté lightly in a small amount of olive oil for extra crispiness.

  • 8

    Plate the sliced pork tenderloin alongside a generous scoop of the sweet potato puree and a serving of crispy green beans. Garnish with additional fresh herbs if desired and serve warm.