Pork Tenderloin with Jalapeno-Ranch Sauce
Mashed Potatoes and Broccoli
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- ¼ tsp salt
- ¼ tsp pepper
- ⅓ cup plain Greek yogurt
- 3 Tbsp olive oil
- ½ (1-oz) pkg Ranch dressing mix
- 1 small jalapeno pepper, halved and seeds removed
- 1 clove garlic, halved
Instructions
- Preheat oven to 425°F. Place pork on a baking sheet; sprinkle with salt and pepper. Bake 20 to 22 minutes or until a meat thermometer inserted reads 145°F. Let stand 5 minutes before slicing.
- Meanwhile, add yogurt, oil, dressing mix, jalapeno, and garlic to a food processor or blender; process until smooth. Serve sauce with pork.
Side Dish Ingredients
- ½ (32-oz) pkg refrigerated mashed potatoes
- 1 (12-oz) pkg broccoli florets
- ½ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook potatoes and broccoli separately according to package directions. Toss broccoli with garlic powder, salt, and pepper in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
320
|
185
|
505
|
| Fat (g) | 18 | 7 | 25 |
| Sat. Fat (g) | 4 | 4 | 8 |
| Protein (g) | 33 | 7 | 40 |
| Carb (g) | 4 | 26 | 30 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 635 | 651 | 1286 |
| T. Sugs (g) | 1 | 4 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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