Name: Pork tenderloin with roasted potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz pork tenderloin, patted dry; 7 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 5 oz broccoli florets, cut into bite-size pieces; 2 tsp extra virgin olive oil; 3/4 tsp garlic powder; 3/4 tsp dried rosemary, crushed; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

547 calories

Protein: 57g; 40% of calories
Carbs: 44g; 31% of calories
Fat: 19g; 30% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 425°F. Line a half-sheet pan with parchment paper.
In a bowl, toss the potatoes, broccoli, and rosemary with two-thirds of the olive oil and half the salt and pepper. Rub the pork tenderloin with the remaining oil, garlic powder, and the rest of the salt and pepper.
Spread the potatoes and broccoli on one side of the sheet pan. Place the pork on the other side. Roast for 20 minutes until the pork is cooked through and the potatoes are tender. Done when opaque in the center, 145°F.
Transfer the pork to a cutting board and let it rest for 5 minutes. Slice the pork into medallions.

Nutrition

Ingredients

Instructions

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