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Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾poundYukon Gold potatoes, scrubbed and cut into 1-inch pieces1mediumred onion, cut into 1 inch pieces2tablespoonsolive oil, divided¾teaspoonsalt, divided4cupsbroccoli florets (about 1 lb.)2clovesgarlic, peeled1 ½teaspoonssmoked paprika½teaspoonground pepper, divided2teaspoonsDijon mustard1(1 pound)pork tenderloin, trimmed2jarred roasted red bell peppers (6 oz.)2tablespoonslow-fat sour cream or low-fat plain Greek yogurt1teaspoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
¾poundYukon Gold potatoes, scrubbed and cut into 1-inch pieces
1mediumred onion, cut into 1 inch pieces
2tablespoonsolive oil, divided
¾teaspoonsalt, divided
4cupsbroccoli florets (about 1 lb.)
2clovesgarlic, peeled
1 ½teaspoonssmoked paprika
½teaspoonground pepper, divided
2teaspoonsDijon mustard
1(1 pound)pork tenderloin, trimmed
2jarred roasted red bell peppers (6 oz.)
2tablespoonslow-fat sour cream or low-fat plain Greek yogurt
1teaspoonlemon juice
DirectionsPlace a large rimmed baking sheet in the oven; preheat to 425 degrees F.Combine potatoes, onion, 1 Tbsp. oil, and 1/4 tsp. salt in a medium bowl; toss to coat. Remove the pan from the oven; coat with cooking spray. Spread the potato mixture on the pan; roast for 15 minutes.Meanwhile, combine broccoli, 2 tsp. olive oil, and 1/4 tsp. salt in a medium bowl; toss to coat. Place garlic on a small piece of foil. Drizzle with the remaining 1 tsp. oil; fold up into a small packet. Combine paprika, 1/4 tsp. ground pepper, and the remaining 1/4 tsp. salt in a small bowl. Spread mustard all over pork. Coat with the paprika mixture.Remove the pan from the oven. Stir the potatoes and onions and move them to one side. Place the pork next to the potatoes; spread the broccoli on the other side of the pan. Place the packet of garlic where there is space. Roast until an instant-read thermometer inserted in the thickest part of the pork registers reaches 145 degrees F, about 25 minutes.Let the pork rest while you make the sauce: Carefully unwrap the garlic and transfer it to a mini food processor or blender. Add roasted red peppers, sour cream (or yogurt), lemon juice, and the remaining 1/4 tsp. ground pepper. Puree until smooth.Cut the pork into 12 slices. Divide the pork, potatoes, and broccoli among 4 plates. Drizzle the red pepper sauce over the top.Originally appeared: Diabetic Living Magazine, Fall 2019
Directions
Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.Combine potatoes, onion, 1 Tbsp. oil, and 1/4 tsp. salt in a medium bowl; toss to coat. Remove the pan from the oven; coat with cooking spray. Spread the potato mixture on the pan; roast for 15 minutes.Meanwhile, combine broccoli, 2 tsp. olive oil, and 1/4 tsp. salt in a medium bowl; toss to coat. Place garlic on a small piece of foil. Drizzle with the remaining 1 tsp. oil; fold up into a small packet. Combine paprika, 1/4 tsp. ground pepper, and the remaining 1/4 tsp. salt in a small bowl. Spread mustard all over pork. Coat with the paprika mixture.Remove the pan from the oven. Stir the potatoes and onions and move them to one side. Place the pork next to the potatoes; spread the broccoli on the other side of the pan. Place the packet of garlic where there is space. Roast until an instant-read thermometer inserted in the thickest part of the pork registers reaches 145 degrees F, about 25 minutes.Let the pork rest while you make the sauce: Carefully unwrap the garlic and transfer it to a mini food processor or blender. Add roasted red peppers, sour cream (or yogurt), lemon juice, and the remaining 1/4 tsp. ground pepper. Puree until smooth.Cut the pork into 12 slices. Divide the pork, potatoes, and broccoli among 4 plates. Drizzle the red pepper sauce over the top.
Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
Combine potatoes, onion, 1 Tbsp. oil, and 1/4 tsp. salt in a medium bowl; toss to coat. Remove the pan from the oven; coat with cooking spray. Spread the potato mixture on the pan; roast for 15 minutes.
Meanwhile, combine broccoli, 2 tsp. olive oil, and 1/4 tsp. salt in a medium bowl; toss to coat. Place garlic on a small piece of foil. Drizzle with the remaining 1 tsp. oil; fold up into a small packet. Combine paprika, 1/4 tsp. ground pepper, and the remaining 1/4 tsp. salt in a small bowl. Spread mustard all over pork. Coat with the paprika mixture.
Remove the pan from the oven. Stir the potatoes and onions and move them to one side. Place the pork next to the potatoes; spread the broccoli on the other side of the pan. Place the packet of garlic where there is space. Roast until an instant-read thermometer inserted in the thickest part of the pork registers reaches 145 degrees F, about 25 minutes.
Let the pork rest while you make the sauce: Carefully unwrap the garlic and transfer it to a mini food processor or blender. Add roasted red peppers, sour cream (or yogurt), lemon juice, and the remaining 1/4 tsp. ground pepper. Puree until smooth.
Cut the pork into 12 slices. Divide the pork, potatoes, and broccoli among 4 plates. Drizzle the red pepper sauce over the top.
Originally appeared: Diabetic Living Magazine, Fall 2019
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Nutrition Facts(per serving)323Calories10gFat29gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
