December 6, 2020
Pork Tenderloin with Creamy Dill Sauce and Roast Asparagus and Tomatoes
This is a quick and easy one pan meal. Juicy pork tenderloin is rubbed with paprika and topped with a creamy dill sauce. Bright pops from the tomatoes and sweet roast asparagus make a nice side that roast along with the pork.
Servings: 2
Calories: 475kcal
Ingredients
Pork and Vegetables
- 1 pound pork tenderloin
- 1/4 teaspoon salt and pepper to taste
- 2 tablespoons avocado oil divided
- 1/2 teaspoon sweet paprika omit for nightshade-free
- 1/8 teaspoon ground coriander
- 1/4 pound asparagus cut into 1-inch pieces
- 1/4 pound cherry tomatoes omit for nightshade-free and double the asparagus
Dill Sauce
- 2 ounces sour cream or Kite Hill cream cheese for dairy-free
- 1/4 teaspoon Dijon mustard
- 2 sprigs dill minced
- 1/4 teaspoon salt
- 1 teaspoon apple cider vinegar
- pickle juice or water as needed to thin the sauce to a drizzle consistency
Instructions
- Preheat the oven to 450ĀŗF, line a rimmed baking sheet with foil, and grease it with a bit of olive oil. Set aside.
- Season the pork tenderloin with salt and pepper, rub with the tablespoon of olive oil then sprinkle with paprika and coriander. Place the pork on the baking sheet.
- Toss the tomatoes and asparagus with a generous pinch of salt and 1 tablespoon of avocado oil. Spread the vegetables around the pork and roast for 20-25 minutes, or until the pork registers 145ĀŗF.
- Rest the pork at least 5 minutes before serving. If the vegetables are not yet caramelized, return to the oven and cook another 5-10 minutes.
- While the pork is cooking, prepare the sauce. Stir together all the sauce ingredients, taste and adjust seasoning with salt and vinegar, as needed.
Notes
If making this dairy-free, warm the Kite Hill cream cheese with a bit of chicken broth, water, or pickle juice to thin to a sauce consistency.
Nutrition for Pork and dill sauce alone: Calories: 329 cal, Carbs: 1g, Fiber: 1g, Fat: 14g, Protein: 48g
Nutrition Facts
Pork Tenderloin with Creamy Dill Sauce and Roast Asparagus and Tomatoes
Amount per Serving
Calories
475
% Daily Value*
Fat
28
g
43
%
Saturated Fat
8
g
50
%
Cholesterol
162
mg
54
%
Sodium
737
mg
32
%
Potassium
1169
mg
33
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
49
g
98
%
Vitamin A
1129
IU
23
%
Vitamin C
16
mg
19
%
Calcium
65
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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