Paprika Baked Pork Tenderloin with Potatoes & Broccoli

Paprika Baked Pork Tenderloin with Potatoes & Broccoli

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From: Diabetic Living Magazine, Fall 2019

You'd never guess that this elegant meal comes together on just one baking sheet. While the pork rests, whip together an easy red pepper sauce to complete this impressive and healthy dinner. The sauce would also be delicious with chicken. We're willing to bet this easy sheet-pan dinner recipe will go into heavy rotation on your kitchen playlist.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¾ pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • 1 medium red onion, cut into 1 inch pieces
  • 2 tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • 4 cups broccoli florets (about 1 lb.)
  • 2 cloves garlic, peeled
  • 1½ teaspoons smoked paprika
  • ½ teaspoon ground pepper, divided
  • 2 teaspoons Dijon mustard
  • 1 (1 pound) pork tenderloin, trimmed
  • 2 jarred roasted red bell peppers (6 oz.)
  • 2 tablespoons low-fat sour cream or low-fat plain Greek yogurt
  • 1 teaspoon lemon juice


  • Prep

  • Ready In

  1. Place a large rimmed baking sheet in the oven; preheat to 425°F.
  2. Combine potatoes, onion, 1 Tbsp. oil, and ¼ tsp. salt in a medium bowl; toss to coat. Remove the pan from the oven; coat with cooking spray. Spread the potato mixture on the pan; roast for 15 minutes.
  3. Meanwhile, combine broccoli, 2 tsp. olive oil, and ¼ tsp. salt in a medium bowl; toss to coat. Place garlic on a small piece of foil. Drizzle with the remaining 1 tsp. oil; fold up into a small packet. Combine paprika, ¼ tsp. ground pepper, and the remaining ¼ tsp. salt in a small bowl. Spread mustard all over pork. Coat with the paprika mixture.
  4. Remove the pan from the oven. Stir the potatoes and onions and move them to one side. Place the pork next to the potatoes; spread the broccoli on the other side of the pan. Place the packet of garlic where there is space. Roast until an instant-read thermometer inserted in the thickest part of the pork registers reaches 145°F, about 25 minutes.
  5. Let the pork rest while you make the sauce: Carefully unwrap the garlic and transfer it to a mini food processor or blender. Add roasted red peppers, sour cream (or yogurt), lemon juice, and the remaining ¼ tsp. ground pepper. Puree until smooth.
  6. Cut the pork into 12 slices. Divide the pork, potatoes, and broccoli among 4 plates. Drizzle the red pepper sauce over the top.

Nutrition information

  • Per serving: 323 calories; 10 g fat(2 g sat); 5 g fiber; 29 g carbohydrates; 30 g protein; 98 mcg folate; 76 mg cholesterol; 6 g sugars; 3,880 IU vitamin A; 154 mg vitamin C; 99 mg calcium; 3 mg iron; 731 mg sodium; 1,247 mg potassium
  • Nutrition Bonus: Vitamin C (257% daily value), Vitamin A (78% dv), Folate (24% dv)
  • Carbohydrate Servings: 2

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