This garlic pork tenderloin with delicate sweet potato puree is proof that even a few ingredients can come together to create a nutritionally‑rich meal that is fairly easy to make. To complement it, we went for a fresh salad of cucumber and radishes that adds crunchiness, freshness, and fibre. Who's going to try it?
Nutrition (1 serving)
- 466 kcal
- 43 g carbohydrates
- 15 g fats
- 38 g protein
Per 3 portions
- 500 g pork tenderloin
- 1/2 tsp sweet paprika
- 1 tsp garlic granules
- 1/2 tsp onion granules
- salt
- pepper
- avocado oil
- 2 cloves garlic
- 2 tbsp ghee
- herbs
- 700 g sweet potato
- salt
- milk
Instructions
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Peel and dice the sweet potatoes. Boil them in salted water until tender.
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Slice the pork tenderloin into medallions and season them with salt, pepper, garlic, onion granules, and paprika. Spray with avocado oil and mix well.
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Heat a pan and spray it with some avocado oil. Add the pork medallions and fry on both sides (about 2 minutes on each side).
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Add in the ghee, minced garlic and herbs you like (parsley, thyme, etc.).
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Mash the boiled sweet potatoes and add some warm milk. Mash it into a puree.
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Serve the tenderloin with the puree and veggies.
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Enjoy!
