MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cyrus' Paprika Baked Pork Tenderloin w/Potatoes & Broccol
Categories: Pork, Vegetables, Dairy, Citrus, Potatoes
Yield: 4 servings

3/4 lb Yukon Gold potatoes;
- scrubbed, in 1" pieces
1 md Red onion; in 1" pieces
2 tb Olive oil; divided
3/4 ts Salt; divided
4 c Broccoli florets
2 cl Garlic; peeled
1 1/2 ts Smoked paprika
1/2 ts Ground pepper; divided
2 ts Dijon mustard
1 lb Pork tenderloin; trimmed
2 Jarred roasted red bell
- peppers
2 tb Sour cream or plain Greek
- yoghurt
1 ts Lemon juice

Place a large rimmed baking sheet in the oven; set @
425oF/218oC.

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.

Holly Pevzner

Diabetic Living Magazine | Fall 2019

RECIPE FROM: https://www.eatingwell.com

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