Pork Tenderloin Sweet Potato Plate
560kcalCalories
55gProtein
59gCarbs
10gFat
7gFiber
Ingredients
- 180 g pork tenderloin, roasted
- 250 g baked sweet potato
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| pork tenderloin, roasted | 180 | 300 | 49 | 0 | 10 |
| baked sweet potato | 250 | 225 | 4 | 52 | 0 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Rub the 180 g pork tenderloin with garlic, smoked paprika, thyme and salt.
- Bake a 250 g sweet potato at 200 °C for 40–45 minutes (or microwave for 6–8 minutes) until soft.
- Sear on all sides for 3 minutes, then roast at 200 °C for 12–15 minutes until 63 °C inside. Rest for 5 minutes and slice.
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the baked sweet potato first, the Pork Tenderloin on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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