NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 medium Yukon gold potato

0.25 cup Plain non-fat Greek yogurt

1 tsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Peel and cube the Yukon gold potato, then boil in a pot of salted water until tender, approximately 15 minutes.

• 2

  While the potatoes boil, finely mince the garlic, rosemary, and thyme.

• 3

  Season the pork tenderloin evenly with sea salt, black pepper, and half of the minced herb and garlic mixture.

• 4

  Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the pork on all sides until a golden crust forms.

• 5

  Transfer the skillet to a preheated oven at 400°F and roast for 10-12 minutes or until the internal temperature reaches 145°F.

• 6

  Drain the potatoes and mash them thoroughly with the Greek yogurt, ghee, and the remaining garlic and herbs until smooth.

• 7

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

• 8

  Plate the sliced pork over the warm mashed potatoes and serve immediately.