Cocoa-Rubbed Pork Tenderloin with Creamy Sweet Potato Puree

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

Cocoa-Rubbed Pork Tenderloin with Creamy Sweet Potato Puree

YOUR SOLIN GENERATED RECIPE

Cocoa-Rubbed Pork Tenderloin with Creamy Sweet Potato Puree

Savor the unique combination of rich cocoa spices on tender pork, perfectly paired with a silky, creamy sweet potato puree. This dish delivers a subtle hint of cocoa that enhances the natural flavors of the pork, balanced by the comforting, mildly sweet puree—a delightful and nutritious meal.

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NUTRITION

371kcal
Protein
37.4g
Fat
15.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork Tenderloin (156g)

1 tsp Unsweetened Cocoa Powder (2.5g)

120g Sweet Potato, cooked

1/4 cup Light Coconut Milk (60g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry. Rub it evenly with unsweetened cocoa powder, salt, and pepper.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until a light crust forms, about 2-3 minutes per side.

  • 4

    Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the internal temperature reaches 145°F. Remove and let rest for 5 minutes before slicing.

  • 5

    Meanwhile, for the puree, combine the cooked sweet potato with light coconut milk in a small saucepan. Heat gently and blend until smooth and creamy.

  • 6

    Serve slices of the cocoa-rubbed pork tenderloin alongside a generous dollop of sweet potato puree, garnished with an extra sprinkle of pepper if desired.

Cocoa-Rubbed Pork Tenderloin with Creamy Sweet Potato Puree

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

Cocoa-Rubbed Pork Tenderloin with Creamy Sweet Potato Puree

YOUR SOLIN GENERATED RECIPE

Cocoa-Rubbed Pork Tenderloin with Creamy Sweet Potato Puree

Savor the unique combination of rich cocoa spices on tender pork, perfectly paired with a silky, creamy sweet potato puree. This dish delivers a subtle hint of cocoa that enhances the natural flavors of the pork, balanced by the comforting, mildly sweet puree—a delightful and nutritious meal.

NUTRITION

371kcal
Protein
37.4g
Fat
15.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork Tenderloin (156g)

1 tsp Unsweetened Cocoa Powder (2.5g)

120g Sweet Potato, cooked

1/4 cup Light Coconut Milk (60g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry. Rub it evenly with unsweetened cocoa powder, salt, and pepper.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until a light crust forms, about 2-3 minutes per side.

  • 4

    Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the internal temperature reaches 145°F. Remove and let rest for 5 minutes before slicing.

  • 5

    Meanwhile, for the puree, combine the cooked sweet potato with light coconut milk in a small saucepan. Heat gently and blend until smooth and creamy.

  • 6

    Serve slices of the cocoa-rubbed pork tenderloin alongside a generous dollop of sweet potato puree, garnished with an extra sprinkle of pepper if desired.