Sunday, July 5, 2015

Spiced Pork Tenderloin with Roasted Potatoes and Green Onions

This was really good.  Simple and flavorful.

Spiced Pork Tenderloin with Roasted Potatoes and Green Onions 

This simple pork supper is a one-skillet wonder--it'll be your new go-to meal on busy weeknights. The green onions become tender and slightly sweet as they roast, a nice contrast to the spiced pork and crispy potatoes.

Yield: Serves 4 (serving size: 3 ounces pork and about 3/4 cup potato mixture)

Photo by ALB

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon sugar
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 center-cut bacon slices
1 pound quartered new potatoes
6 green onions, trimmed and cut into 2-inch pieces
2 garlic cloves, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley

1. Preheat oven to 375°.

2. Combine salt, black pepper, paprika, sugar, and red pepper in a bowl. Rub spice mixture evenly over pork tenderloin.

3. Heat a large cast-iron skillet over medium-high heat. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add potatoes and onions to drippings in pan; cook 4 minutes or until lightly browned, turning once. Remove potato mixture from pan. Add pork to pan; cook 3 minutes. Turn pork over; return potato mixture to pan with pork. Sprinkle garlic over potato mixture. Bake at 375° for 12 minutes or until a thermometer inserted in pork registers 145°. Remove pork from pan; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices. Sprinkle bacon and parsley over potato mixture; serve with pork.

Nutritional Information
Calories: 227; Fat: 3.7 g; Satfat: 1.4 g; Monofat: 0.9 g; Polyfat: 0.5 g; Protein: 27 g; Carbohydrate: 21 g; Fiber: 3 g; Cholesterol: 77 mg; Iron: 2 mg; Sodium:393 mg; Calcium: 38 mg

Cooking Light, JULY 2015

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