Smoky Pork Tenderloin with Sweet and Spicy Sauce
Creamy Mashed Red Potatoes and Steamed Peas
Ingredients
- 2 Tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 2 (1-lb) pork tenderloins, trimmed
- 2 Tbsp vegetable oil
- ⅓ cup ketchup
- 1 Tbsp apple cider vinegar
- 1 tsp honey
Instructions
- Preheat oven to 450°F. Stir together chili powder, paprika, salt, and pepper. Reserve 1 Tbsp mixture in a small bowl.
- Rub pork with remaining spice mixture. Cook pork in hot oil in a large oven-safe skillet over medium-high heat until browned on all sides. Transfer skillet to oven, and bake 10 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F.
- Meanwhile, add ketchup, vinegar, and honey to reserved spice mixture; spread sauce over pork.
Side Dish Ingredients
- 1 (3-lb) bag red potatoes, cubed
- 1 (8-oz) carton sour cream
- ¼ cup heavy cream
- ¼ cup butter
- 1 (12-oz) pkg frozen petite peas
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large saucepan over high heat. Reduce heat, and simmer 10 minutes or until tender.
- Drain and return potatoes to pot. Add sour cream, cream, and butter; mash to desired consistency.
- Cook peas according to package directions. Season with salt and pepper to taste.
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