Roasted Pork Tenderloin with Peppers & Crispy Potatoes
Serving Size
2
Ingredients
8 oz. pork tenderloin
1⁄2 tbsp olive oil, divided
1 pinch garlic powder
1 dash salt
1 wedge lemon
1⁄2 cup red bell pepper sliced
1⁄2 cup green bell pepper sliced
1⁄2 cup onion sliced
2 red potatoes sliced
1⁄2 tbsp paprika
1⁄4 tsp chili powder
1⁄2 tbsp dried thyme
1⁄2 tsp salt
1⁄2 tsp pepper
1 tbsp olive oil
1⁄4 cup panko bread crumbs
Directions
Preheat oven to 400ºF.
Prepare the Pork: In a small bowl, mix the garlic powder, salt, and pepper. Coat both sides of the pork tenderloin with the seasoning.
Sear the Pork: Heat ½ tbsp olive oil in a pan over medium heat. Add the pork tenderloin and sear on all sides for about 10 minutes until browned.
Bake the Pork: Transfer the pork to an oven-safe pan and bake for 20 minutes, or until the internal temperature reaches 145°F (medium) or 160°F (well done). Let rest for 5 minutes before slicing. Serve with a lemon wedge.
Prepare the Potatoes: While the pork is baking, wash and slice the potatoes. In a large bowl, mix the paprika, chili powder, dried thyme, salt, pepper, and panko breadcrumbs. Toss the potatoes with 1 tbsp olive oil and coat them in the seasoning mixture.
Roast the Potatoes: Spread potatoes in a single layer on a sheet pan. Roast for 30 minutes, flipping halfway through. Alternatively, cook in an air fryer at 375°F for 20-25 minutes, shaking the basket halfway.
Sauté Peppers & Onions: Heat a small amount of oil in a skillet over medium heat while the potatoes cook. Sauté the sliced peppers and onions for 3-5 minutes until tender.
Serve: Plate the sliced pork with the roasted potatoes and sautéed peppers and onions.
Notes
Storage: Store in the fridge in an airtight container for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes or in an air fryer for 5 minutes to keep the potatoes crispy.
