Sheet Pan Pork Tenderloin with Sweet Potatoes
Collards and Cannellini Beans
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- 1 (16-oz) pkg sweet potato cubes
- 3 Tbsp olive oil, divided
- 2 lb pork tenderloins
- ¼ cup tomato paste
- 2 Tbsp jarred minced garlic
- ¼ cup fennel seeds, slightly crushed
Instructions
- Preheat oven to 450°F. Toss potatoes with 2 Tbsp oil in a bowl; season with salt and pepper, if desired. Scatter around outer edge of a large rimmed baking sheet or roasting pan.
- Place pork in middle of baking sheet. Rub with tomato paste and garlic; sprinkle with fennel seed. Season with salt and pepper, if desired.
- Bake 20 minutes or until a meat thermometer inserted reads 145°F and potatoes are tender. Remove pork to a cutting board, and let stand 5 minutes before slicing.
Side Dish Ingredients
- 1 (27-oz) can seasoned collard greens
- 1 (15.5-oz) can cannellini beans, drained and rinsed
Side Dish Instructions
- Heat collards in a saucepan over medium heat. Stir in beans; cook just until thoroughly heated. Serve alongside pork.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
337
|
69
|
406
|
| Fat (g) | 12 | 1 | 13 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 22 | 12 | 34 |
| Fiber (g) | 5 | 6 | 11 |
| Sodium (mg) | 126 | 560 | 686 |
30 Minute Meals Meal Plan
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