Roasted Pork Tenderloin with Lemony Potatoes and Bell Pepper

https://app.nutriversity.com/recipe/view/476/roasted-pork-tenderloin-with-lemony-potatoes-and-bell-pepper

Amt Measure Ingredient Cal Carb Pro Fat GI
1mediumyellow bell peppersyellow bell peppers30.5295215
1medium (2-1/2")red onionred onion40374115
3/4poundyukon gold potatoyukon gold potato275.823928082
3/4poundpork tenderloinpork tenderloin496.203231510
3tablespoonolive oilolive oil358003650
2clovegarlicgarlic8.982030
1/2ouncecilantrocilantro3.321115
1tablespoonghee (clarified butter)ghee (clarified butter)112001170
1/4teaspoonblack pepperblack pepper1.41000
1/4teaspoonsaltsalt00000
3tablespoonbalsamic vinegarbalsamic vinegar42.1331030
Totals: 1350 Calories Balance: 26-27-47 1368.2 349 364 637 63

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Active Time: 15 minutes

Total Time: 30 minutes

Preheat oven to 450, with rack at upper position.

Wash and dry all produce.

Cut potatoes into 1/2 inch cubes. Toss on a baking sheet with 1 tablespoon olive oil and 1 pinch salt and pepper. Roast for about 25 minutes (tossing halfway through) until tender and crisped.

Halve and peel onion, then chop into 1/2 inch pieces. Mince or grate garlic.

Halve lemon. Core and seed bell peppers, then cut into 1/2 inch squares.

Roughly chop cilantro.

Toss onion and bell pepper on a baking sheet with 1 tablespoon olive oil and 1 pinch salt and pepper. Set aside.

Heat 1 tablespoon olive oil in a large pan over medium high heat. Season pork all over with salt and pepper. Place pork in pan and cook, turning occasionally until browned all over, about 10 minutes total.

Transfer pork to baking sheet with onion and bell pepper. Roast in oven until veggies are tender and pork is cooked to desired doneness, around 12-15 minutes.

Let pork rest for 5 minutes after removing from oven. (If veggies finish cooking first, just remove from sheet and put pork back in the oven).

Meanwhile, lower heat on pan used for pork to medium and add garlic and 1 tablespoon ghee. Once melted and garlic, around 2-3 minutes. Stir in balsamic vinegar, scraping any brown bits from the bottom of the pan. Simmer for a few minutes, then season with pepper and a squeeze of lemon.

Slice pork into 3/4" thick slices.

Plate onion, potatoes, bell peppers, and place pork on top. Drizzle with sauce from pan, and garnish with cilantro.