Ingredients:
– 500g pork tenderloin
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 green bell pepper, sliced
– 1 red onion, sliced
– 2 cups broccoli florets
– 1 cup cherry tomatoes
– 2 tablespoons low-sodium soy sauce
– Fresh parsley for garnish (optional)
Cooking instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Rub the pork tenderloin with 1 tablespoon of olive oil, then sprinkle the spice mixture evenly on all sides of the tenderloin.
4. Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
5. Remove the skillet from the heat and transfer it to the preheated oven. Roast the tenderloin for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C).
6. While the pork is roasting, heat a separate skillet over medium heat. Add the sliced peppers, onion, and broccoli. Sauté for 5-7 minutes until the vegetables are slightly tender.
7. Add the cherry tomatoes and soy sauce to the skillet with the sautéed vegetables. Cook for an additional 2-3 minutes until the tomatoes are slightly softened.
8. Once the pork tenderloin is cooked, let it rest for a few minutes before slicing it into medallions.
9. Serve the sliced pork tenderloin on a bed of the sautéed vegetable medley. Garnish with fresh parsley if desired.
Nutrition information per serving:
– Calories: 300
– Protein: 40g
– Fat: 12g
– Carbs: 10g