Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 2

Add fresh green crunch to this meal with a side of quick skillet green beans. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 ounces trimmed green beans, 1 tablespoon lower-sodium soy sauce, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; toss to coat. Sauté 5 minutes or until bright and crisp-tender.

Jackie Plant
Recipe by Cooking Light December 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
10 mins
total:
45 mins
Yield:
Serves 4 (serving size: 3 ounces pork, 2 teaspoons sauce, and 1 cup potato wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position 2 oven racks in middle of oven. Preheat oven to 450°.

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  • Combine sweet potatoes, oil, salt, and pepper in a medium bowl; toss to coat. Arrange sweet potatoes on a foil-lined baking sheet coated with cooking spray. Bake at 450° on bottom rack for 10 minutes. Stir potatoes; bake an additional 20 minutes or until slightly crisp and golden brown.

  • Place tenderloin on a foil-lined baking sheet coated with cooking spray. Combine marmalade, vinegar, and adobo sauce in a small bowl. Roast tenderloin at 450° on top rack of oven for 20 minutes. Turn broiler to high. Brush pork with half of marmalade mixture. Broil 5 minutes or until a thermometer registers 145°. Remove from oven; let stand 5 minutes.

  • Slice pork crosswise into (1/2-inch-thick) slices. Spoon remaining marmalade mixture over top; serve with sweet potatoes.

Chef's Notes

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

Nutrition Facts

305 calories; fat 4.9g; saturated fat 1.1g; mono fat 2.5g; poly fat 0.7g; protein 26g; carbohydrates 38g; fiber 5g; cholesterol 74mg; iron 2mg; sodium 301mg; calcium 58mg.
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