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Pork Tenderloin with Sweet Potato Mash

Makes 3 servings

Macros: 517 cal, fat 20g, carbs 40g, protein 50g, fibre 7g


1.5 tsp dried rosemary

1.5 tsp dried thyme

4 garlic cloves, minced

2 tsp dijon mustard

1 tsp sea salt

1/2 tsp black pepper

1.5 lbs pork tenderloin

1 tbsp extra virgin olive oil

3 sweet potatoes, medium peeled & sliced

1 tsp cinnamon

Dash of sea salt & black pepper (to taste)

Directions: Preheat oven to 400 degrees. Bring water to a boil & add sweet potatoes. Meanwhile, smash the rosemary, thyme, garlic, mustard, salt and pepper then combine into a thick paste. Cut small slits into the pork tenderloin then rub 2/3 of the paste into the slits. Combine leftover paste with olive oil and rub over the rest of the tenderloin. Bake uncovered for 45 minutes in a glass baking dish. Remove and cover with foil to let it rest for 10 minutes. When potatoes are cooked and soft, place them in a large bowl and mash with a fork. Add cinnamon, salt and pepper to taste. Serve the pork with the sweet potato mash and enjoy.

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