Rich Cocoa-Rubbed Pork Tenderloin with Roasted Sweet Potatoes and Crunchy Pistachios

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

Rich Cocoa-Rubbed Pork Tenderloin with Roasted Sweet Potatoes and Crunchy Pistachios

YOUR SOLIN GENERATED RECIPE

Rich Cocoa-Rubbed Pork Tenderloin with Roasted Sweet Potatoes and Crunchy Pistachios

Savor a unique twist on pork tenderloin as it's rubbed with a rich cocoa blend for a subtle, smoky-sweet flavor, then paired with tender roasted sweet potatoes and a sprinkling of crunchy pistachios for that delightful textural contrast.

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NUTRITION

340kcal
Protein
39.5g
Fat
17g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1/2 medium Sweet Potato

0.5 oz Shelled Pistachios

1 tsp Unsweetened Cocoa Powder

1 tsp Olive Oil

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry with paper towels. In a small bowl, combine the unsweetened cocoa powder, salt, and black pepper. Rub this cocoa blend evenly over the surface of the pork.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the pork tenderloin on all sides for about 1-2 minutes per side until a light crust forms.

  • 4

    Meanwhile, peel and dice the sweet potato into cubes. Toss with a pinch of salt and a drizzle of olive oil if desired.

  • 5

    Place the sweet potato cubes on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and lightly browned.

  • 6

    After searing, transfer the pork tenderloin to a baking dish and finish cooking in the oven for an additional 10-12 minutes, or until the internal temperature reaches 145°F.

  • 7

    Allow the pork to rest for 5 minutes before slicing. Serve with the roasted sweet potatoes and sprinkle the crunchy pistachios over the top for added texture and flavor.

Rich Cocoa-Rubbed Pork Tenderloin with Roasted Sweet Potatoes and Crunchy Pistachios

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

Rich Cocoa-Rubbed Pork Tenderloin with Roasted Sweet Potatoes and Crunchy Pistachios

YOUR SOLIN GENERATED RECIPE

Rich Cocoa-Rubbed Pork Tenderloin with Roasted Sweet Potatoes and Crunchy Pistachios

Savor a unique twist on pork tenderloin as it's rubbed with a rich cocoa blend for a subtle, smoky-sweet flavor, then paired with tender roasted sweet potatoes and a sprinkling of crunchy pistachios for that delightful textural contrast.

NUTRITION

340kcal
Protein
39.5g
Fat
17g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1/2 medium Sweet Potato

0.5 oz Shelled Pistachios

1 tsp Unsweetened Cocoa Powder

1 tsp Olive Oil

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry with paper towels. In a small bowl, combine the unsweetened cocoa powder, salt, and black pepper. Rub this cocoa blend evenly over the surface of the pork.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the pork tenderloin on all sides for about 1-2 minutes per side until a light crust forms.

  • 4

    Meanwhile, peel and dice the sweet potato into cubes. Toss with a pinch of salt and a drizzle of olive oil if desired.

  • 5

    Place the sweet potato cubes on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and lightly browned.

  • 6

    After searing, transfer the pork tenderloin to a baking dish and finish cooking in the oven for an additional 10-12 minutes, or until the internal temperature reaches 145°F.

  • 7

    Allow the pork to rest for 5 minutes before slicing. Serve with the roasted sweet potatoes and sprinkle the crunchy pistachios over the top for added texture and flavor.