NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 medium Russet potato

1 tsp Olive oil

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

0.25 cup Chicken bone broth

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Green beans

1 tsp Fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel the potato and slice it into very thin rounds using a mandoline or sharp knife.

• 3

  In a small bowl, whisk together the Greek yogurt, chicken bone broth, garlic powder, onion powder, half of the sea salt, and half of the black pepper until smooth.

• 4

  Lightly grease a small oven-safe ramekin or baking dish and layer the potato slices inside, pouring the yogurt mixture over each layer.

• 5

  Sprinkle the top with grated parmesan cheese and bake for 25 to 30 minutes until the potatoes are tender and the top is golden brown.

• 6

  While the potatoes bake, slice the pork tenderloin into 1-inch thick medallions and season both sides with the remaining salt, pepper, and fresh thyme.

• 7

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the pork medallions for 3-4 minutes per side until cooked through.

• 8

  Steam the green beans in a small amount of water for 4-5 minutes until they are bright green and tender-crisp.

• 9

  Remove the scalloped potatoes from the oven and let them rest for 2 minutes before serving alongside the pork and green beans.