Garlic Pork Tenderloin with Roasted Vegetables

Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
6
Ready in
55 minutes

Ingredients

  • 1 large sweet potato, peeled and cut into 1 1/2-inch cubes (about 1 1/4 lbs.)
  • 1 medium onion, cut into wedges
  • 1 medium red bell pepper, seeded and coarsely chopped
  • 1 tbsp. chopped fresh rosemary
  • 2 tbsp. olive oil, divided
  • 1 (1-lb.) pork tenderloin, trimmed
  • 3 garlic cloves, cut into thin slivers
  • 1/2 tsp. garlic pepper

Directions

Prep Time
15 minutes
Cook Time
40 minutes*
Ready in
55 minutes
  1. Preheat oven to 375°F. In a medium bowl combine sweet potato, onion, bell pepper, rosemary and 1 tablespoon of the oil. Season with salt and pepper to taste. Toss to coat evenly. Arrange vegetables in a single layer in a baking pan. Place pan on lowest oven rack. Roast vegetables 40 minutes.
  2. Meanwhile, cut small slits in surface of pork; insert garlic slivers. Rub pork with remaining 1 tablespoon oil; sprinkle with garlic pepper. Place pork on a wire rack coated with nonstick cooking spray, place rack in a separate baking pan, and place pan on top rack of oven. Roast, uncovered, 30 to 35 minutes or until instant-read thermometer registers 145°F.
  3. Remove from oven. Let pork stand 10 minutes. Cut into slices -inch thick, and serve with roasted vegetables.

Nutritional Information

Serving Size
1
Per Serving
Calories 181, Calories Fat 69, Total Fat 7g, Saturated Fat 1g, Cholesterol 48mg, Sodium 69mg, Carbohydrate 9g, Protein 18g
Serving Size1
Calories181
Calories Fat69
Calories (fat) extra38
Total Fat7g
Total Fat (extra)12
Saturated Fat1g
Saturated Fat (extra)9
Cholesterol48mg
Cholesterol (extra)16
Sodium69mg
Sodium (extra)3
Potassium479mg
Carbohydrate9g
Carbohydrate (extra)3
Fiber1g
Fiber (extra)7
Sugars3g
Protein18g
Omega30g
Vitamin A5851IU
Vitamin A (extra)117
Vitamin C23mg
Vitamin C (extra)40
Iron1mg
Iron (extra)7