Spiced Pork Tenderloin with Roasted Potatoes and Green Onions
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon sugar
- 1/8 teaspoon ground red pepper
- 1 (1-pound) pork tenderloin, trimmed
- 2 center-cut bacon slices
- 1 pound quartered new potatoes
- 6 green onions, trimmed and cut into 2-inch pieces
- 2 garlic cloves, thinly sliced
- 1 tablespoon chopped fresh flat-leaf parsley
- calories 227
- fat 3.7 g
- satfat 1.4 g
- monofat 0.9 g
- polyfat 0.5 g
- protein 27 g
- carbohydrate 21 g
- fiber 3 g
- cholesterol 77 mg
- iron 2 mg
- sodium 393 mg
- calcium 38 mg
How to Make It
Preheat oven to 375°.
Combine salt, black pepper, paprika, sugar, and red pepper in a bowl. Rub spice mixture evenly over pork tenderloin.
Heat a large cast-iron skillet over medium-high heat. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add potatoes and onions to drippings in pan; cook 4 minutes or until lightly browned, turning once. Remove potato mixture from pan. Add pork to pan; cook 3 minutes. Turn pork over; return potato mixture to pan with pork. Sprinkle garlic over potato mixture. Bake at 375° for 12 minutes or until a thermometer inserted in pork registers 145°. Remove pork from pan; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices. Sprinkle bacon and parsley over potato mixture; serve with pork.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.