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

Two teaspoons of smoked paprika may seem like a lot, but it will help to form a nice crust on the pork as it sears in the pan. You can also sub 1 teaspoon ground cumin plus 1 teaspoon chipotle chile powder.

Recipe by Cooking Light March 2016

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: 3 ounces pork, 4 potato wedges, and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Sprinkle pork evenly with paprika, 1/4 teaspoon salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.

  • Place potatoes on a baking sheet; drizzle with remaining 1 tablespoon oil. Bake at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Bake at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140°. Remove pan from oven. Sprinkle potatoes with 3/8 teaspoon salt. Let pork stand 5 minutes before cutting into slices.

  • Combine remaining 1/8 teaspoon salt, vinegar, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.

Nutrition Facts

392 calories; fat 12.6g; saturated fat 3.2g; mono fat 6.1g; poly fat 2.6g; protein 26g; carbohydrates 44g; fiber 5g; cholesterol 81mg; iron 2mg; sodium 536mg; calcium 38mg; sugars 22g; added sugar 13g.
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