Name: Herb-Baked Pork Tenderloin with Garlic Mashed Potatoes and Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Pork Tenderloin; 1.5 cups Brussels Sprouts, halved; 1 medium Yukon Gold Potato, chopped; 1 tsp Olive Oil; 2 tbsp Non-fat Plain Greek Yogurt; 2 cloves Garlic, minced; Fresh Rosemary and Thyme to taste

Herb-Baked Pork Tenderloin with Garlic Mashed Potatoes and Roasted Brussels Sprouts

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Pork Tenderloin with Garlic Mashed Potatoes and Roasted Brussels Sprouts

Lean pork tenderloin roasted with fresh rosemary and thyme, served with creamy garlic-infused mashed potatoes and crisp charred Brussels sprouts.

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NUTRITION

Protein

52.8g

Fat

14.5g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Pork Tenderloin

1.5 cups Brussels Sprouts, halved

1 medium Yukon Gold Potato, chopped

1 tsp Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

2 cloves Garlic, minced

Fresh Rosemary and Thyme to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Rub the pork tenderloin with half of the olive oil, minced garlic, salt, pepper, and fresh herbs.
3
Toss the halved Brussels sprouts with the remaining olive oil and a pinch of salt on a baking sheet.
4
Place the pork tenderloin on the baking sheet with the sprouts and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F.
5
While the pork roasts, boil the chopped potato in a small pot of water until fork-tender, about 12-15 minutes.
6
Drain the potatoes and mash them with the Greek yogurt and a splash of water if needed until smooth and creamy.
7
Let the pork rest for 5 minutes before slicing into medallions.
8
Serve the pork alongside the garlic mash and roasted sprouts for a balanced, high-protein meal.