Baked Pork Tenderloin with Potatoes, Broccoli & Peppers
This smoky, paprika-crusted pork tenderloin is mixed with roasted vegetables and topped with a creamy dill sauce. It’s gluten-free, perfect for meal prepping, and packed with over 58 grams of protein.
Servings: 4 plates
Ingredients
- 1 lb baby potatoes roughly chopped
- 1 large red onion roughly chopped
- 3 tbsp olive oil divided
- 3/4 tsp salt divided
- 1 large head broccoli cut into florets
- 2 large bell peppers sliced
- 1 tbsp smoked paprika
- 1/2 tsp ground black pepper divided
- 1 tbsp Dijon mustard
- 2 lb pork tenderloin trimmed
Sauce
- 4 cloves garlic peeled
- 4 tbsp Greek yogurt
- 1 tbsp lemon juice
- A bunch fresh dill chopped
Instructions
- Preheat oven to 425F. Cover a large baking sheet with parchment paper.
- Toss potatoes with 1 tbsp olive oil and 1/4 tsp salt. Carefully spread them on the baking sheet and roast for 20 minutes in the oven.
- Meanwhile, combine broccoli, red onion, bell peppers with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
- In a small bowl, combine smoked paprika, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper. Rub Dijon mustard all over the pork tenderloin, then coat with the paprika mixture.
- Remove the baking sheet from the oven. Stir the potatoes, then add the broccoli, onion, and peppers to the pan. Drizzle with the remaining 1 tbsp olive oil and toss the vegetables lightly.
- Place the pork tenderloin on the baking sheet on top of the vegetables.
- Wrap garlic cloves with a little bit of oil in foil and add it on the side of the sheet pan.
- Return to the oven and roast for about 25 minutes until the pork reaches 145F in the thickest part. Vegetables should be tender and browned.
- Transfer pork to a cutting board and let rest for 5–10 minutes before slicing.
- Blend Greek yogurt, baked garlic cloves, lemon juice, and chopped dill in a blender. Season with a little salt and pepper if desired.
- Divide sliced pork, potatoes, broccoli, peppers, and onion among 4 plates or 4 food containers. Serve with the Greek yogurt dill sauce.
- Store in the fridge for up to 3-4 days in airtight containers.
Nutrition
Serving: 1 plate (19 oz) | Calories: 554kcal | Carbohydrates: 39.1g | Protein: 58.8g | Fat: 20g | Saturated Fat: 4.4g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 11.3g | Cholesterol: 142mg | Sodium: 645mg | Potassium: 2050mg | Fiber: 8.7g | Sugar: 8.8g | Vitamin A: 3500IU | Vitamin C: 150mg | Calcium: 115mg | Iron: 3.5mg