Cocoa-Spiced 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.

Cocoa-Spiced Pork Tenderloin with Creamy Sweet Potato Puree and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Cocoa-Spiced Pork Tenderloin with Creamy Sweet Potato Puree and Crispy Green Beans

Savor the unique blend of cocoa and spices on a succulent pork tenderloin, paired with a silky sweet potato puree and crisp green beans sautéed to perfection. This dish delivers a balanced mix of savory and subtle sweetness with a hint of cocoa, bringing warmth and depth to every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
42.1g
Fat
13.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 tsp Cocoa Powder

1 tsp Olive Oil

1 medium Sweet Potato

1/4 cup Unsweetened Almond Milk

1 cup Green Beans

Salt & Pepper, to taste

1/2 tsp Chili Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the pork tenderloin with salt, pepper, cocoa powder, and chili powder.

  • 3

    Heat a skillet over medium-high heat with olive oil. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.

  • 4

    Transfer the pork to a baking dish and finish cooking in the oven for about 12-15 minutes or until the internal temperature reaches 145°F.

  • 5

    While the pork is baking, peel and cube the sweet potato. Steam or boil until tender, about 10-12 minutes.

  • 6

    Mash the sweet potato and stir in unsweetened almond milk until a creamy consistency is achieved. Season with salt and pepper to taste.

  • 7

    Blanch the green beans in boiling water for 2-3 minutes, then drain and pat dry. You can quickly sauté them in a dry pan over medium heat for extra crispiness if desired.

  • 8

    Slice the pork tenderloin, serve alongside a generous scoop of sweet potato puree, and top with crispy green beans.

Cocoa-Spiced 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.

Cocoa-Spiced Pork Tenderloin with Creamy Sweet Potato Puree and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Cocoa-Spiced Pork Tenderloin with Creamy Sweet Potato Puree and Crispy Green Beans

Savor the unique blend of cocoa and spices on a succulent pork tenderloin, paired with a silky sweet potato puree and crisp green beans sautéed to perfection. This dish delivers a balanced mix of savory and subtle sweetness with a hint of cocoa, bringing warmth and depth to every bite.

NUTRITION

403kcal
Protein
42.1g
Fat
13.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 tsp Cocoa Powder

1 tsp Olive Oil

1 medium Sweet Potato

1/4 cup Unsweetened Almond Milk

1 cup Green Beans

Salt & Pepper, to taste

1/2 tsp Chili Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the pork tenderloin with salt, pepper, cocoa powder, and chili powder.

  • 3

    Heat a skillet over medium-high heat with olive oil. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.

  • 4

    Transfer the pork to a baking dish and finish cooking in the oven for about 12-15 minutes or until the internal temperature reaches 145°F.

  • 5

    While the pork is baking, peel and cube the sweet potato. Steam or boil until tender, about 10-12 minutes.

  • 6

    Mash the sweet potato and stir in unsweetened almond milk until a creamy consistency is achieved. Season with salt and pepper to taste.

  • 7

    Blanch the green beans in boiling water for 2-3 minutes, then drain and pat dry. You can quickly sauté them in a dry pan over medium heat for extra crispiness if desired.

  • 8

    Slice the pork tenderloin, serve alongside a generous scoop of sweet potato puree, and top with crispy green beans.