Coffee-Spiced Pork Tenderloin with Roasted Sweet Potatoes and Creamy Spinach

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

Coffee-Spiced Pork Tenderloin with Roasted Sweet Potatoes and Creamy Spinach

YOUR SOLIN GENERATED RECIPE

Coffee-Spiced Pork Tenderloin with Roasted Sweet Potatoes and Creamy Spinach

Savor the rich flavors of tender pork enhanced with a unique coffee spice rub, paired with naturally sweet roasted sweet potatoes and a velvety, creamy spinach side that melds vibrant greens with cool, tangy Greek yogurt. A balanced dish that delivers a satisfying taste experience without overloading on calories.

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NUTRITION

379kcal
Protein
44.4g
Fat
12.6g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 medium Sweet Potato

1 cup Baby Spinach

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 tsp Ground Coffee

1/2 tsp Ground Cumin

1/2 tsp Smoked Paprika

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry and combine ground coffee, cumin, smoked paprika, and garlic powder in a small bowl. Rub this spice mixture evenly over the pork.

  • 3

    Place the seasoned pork tenderloin on a baking tray. Peel and cut the sweet potato into cubes, toss with olive oil, salt, and pepper, and spread on a separate baking sheet.

  • 4

    Roast the pork and sweet potatoes in the oven. Roast the pork for about 20-25 minutes until an internal temperature of 145°F is reached, and the sweet potatoes for about 25-30 minutes until tender and slightly caramelized.

  • 5

    While the pork and sweet potatoes are roasting, prepare the creamy spinach by gently wilting the baby spinach in a pan or microwave for just a minute to soften slightly, then mix with the nonfat Greek yogurt. Season with a pinch of salt and pepper if desired.

  • 6

    Once cooked, let the pork rest for 5 minutes before slicing. Serve slices of pork tenderloin alongside roasted sweet potatoes and a generous dollop of creamy spinach.

Coffee-Spiced Pork Tenderloin with Roasted Sweet Potatoes and Creamy Spinach

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

Coffee-Spiced Pork Tenderloin with Roasted Sweet Potatoes and Creamy Spinach

YOUR SOLIN GENERATED RECIPE

Coffee-Spiced Pork Tenderloin with Roasted Sweet Potatoes and Creamy Spinach

Savor the rich flavors of tender pork enhanced with a unique coffee spice rub, paired with naturally sweet roasted sweet potatoes and a velvety, creamy spinach side that melds vibrant greens with cool, tangy Greek yogurt. A balanced dish that delivers a satisfying taste experience without overloading on calories.

NUTRITION

379kcal
Protein
44.4g
Fat
12.6g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 medium Sweet Potato

1 cup Baby Spinach

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 tsp Ground Coffee

1/2 tsp Ground Cumin

1/2 tsp Smoked Paprika

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry and combine ground coffee, cumin, smoked paprika, and garlic powder in a small bowl. Rub this spice mixture evenly over the pork.

  • 3

    Place the seasoned pork tenderloin on a baking tray. Peel and cut the sweet potato into cubes, toss with olive oil, salt, and pepper, and spread on a separate baking sheet.

  • 4

    Roast the pork and sweet potatoes in the oven. Roast the pork for about 20-25 minutes until an internal temperature of 145°F is reached, and the sweet potatoes for about 25-30 minutes until tender and slightly caramelized.

  • 5

    While the pork and sweet potatoes are roasting, prepare the creamy spinach by gently wilting the baby spinach in a pan or microwave for just a minute to soften slightly, then mix with the nonfat Greek yogurt. Season with a pinch of salt and pepper if desired.

  • 6

    Once cooked, let the pork rest for 5 minutes before slicing. Serve slices of pork tenderloin alongside roasted sweet potatoes and a generous dollop of creamy spinach.