Seared Pork Tenderloin with Roasted Sweet Potato and Broccoli

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

Seared Pork Tenderloin with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Pork Tenderloin with Roasted Sweet Potato and Broccoli

Pan-seared pork tenderloin served with cinnamon-roasted sweet potatoes and charred broccoli florets, finished with a drizzle of savory balsamic glaze.

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NUTRITION

513kcal
Protein
42.5g
Fat
20.3g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Tenderloin

150 grams Sweet Potato, cubed

150 grams Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Balsamic Vinegar

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is charred.

  • 4

    While the vegetables roast, season the pork tenderloin with salt and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the pork for 3-4 minutes per side until the internal temperature reaches 145°F.

  • 6

    Remove the pork from the skillet and let it rest for 5 minutes before slicing into medallions.

  • 7

    Plate the pork alongside the roasted vegetables and finish with a light drizzle of balsamic vinegar.

Seared Pork Tenderloin with Roasted Sweet Potato and Broccoli

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

Seared Pork Tenderloin with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Pork Tenderloin with Roasted Sweet Potato and Broccoli

Pan-seared pork tenderloin served with cinnamon-roasted sweet potatoes and charred broccoli florets, finished with a drizzle of savory balsamic glaze.

NUTRITION

513kcal
Protein
42.5g
Fat
20.3g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Tenderloin

150 grams Sweet Potato, cubed

150 grams Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Balsamic Vinegar

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is charred.

  • 4

    While the vegetables roast, season the pork tenderloin with salt and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the pork for 3-4 minutes per side until the internal temperature reaches 145°F.

  • 6

    Remove the pork from the skillet and let it rest for 5 minutes before slicing into medallions.

  • 7

    Plate the pork alongside the roasted vegetables and finish with a light drizzle of balsamic vinegar.