NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 medium sweet potato

1 tsp olive oil

0.5 cup red bell pepper

0.5 cup yellow onion

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp apple cider vinegar

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

  While potatoes roast, season the pork tenderloin with smoked paprika, garlic powder, onion powder, and the remaining salt and pepper.

• 5

  In a small slow cooker or a covered heavy-bottomed pan, cook the pork with the apple cider vinegar over low heat until it reaches an internal temperature of 145°F and is tender enough to shred.

• 6

  In a separate skillet, sauté the sliced bell peppers and onions with the remaining olive oil until they are soft and slightly caramelized.

• 7

  Using two forks, shred the cooked pork tenderloin and toss it back into its own juices to keep it moist.

• 8

  Assemble the bowl by layering the crispy sweet potatoes on the bottom, followed by the sautéed vegetables, and topping with the smoky shredded pork.