Paprika Baked Pork Tenderloin with Potatoes & Broccoli


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.

Prep Time:
25 mins
Additional Time:
20 mins
Total Time:
45 mins
4 servings


  • 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

  • 1 ½ 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


  1. Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.

  2. Combine potatoes, onion, 1 Tbsp. oil, and 1/4 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 1/4 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, 1/4 tsp. ground pepper, and the remaining 1/4 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 degrees 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 1/4 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 Facts (per serving)

323 Calories
10g Fat
29g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 323
% Daily Value *
Total Carbohydrate 29g 10%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 30g 60%
Total Fat 10g 13%
Saturated Fat 2g 11%
Cholesterol 76mg 25%
Vitamin A 3880IU 78%
Vitamin C 154mg 171%
Folate 98mcg 25%
Sodium 731mg 32%
Calcium 99mg 8%
Iron 3mg 18%
Magnesium 84mg 20%
Potassium 1247mg 27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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