Roast Pork Tenderloin with Charred Cabbage & Sweet Potatoes
A sheet-pan pork dinner that uses sweet early-spring cabbage and sweet potatoes, finished with a fresh parsley-lemon drizzle to keep it distinct from recent pork dishes.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 pound $3.99
- Green Cabbage 1 pound, cut into wedges $0.59
- Organic Gold Jewel Sweet Potatoes 1 pound, cut into wedges $3.49
- Jumbo Yellow Onions 1 medium, cut into wedges $1.49
- Parsley 1 bunch, chopped $1.69
- Fresh Organic Lemon - Each 1 lemon, zested and juiced $1.69
- Garlic 3 cloves, minced $1.50
- Dijon mustard 1 teaspoon
- Olive oil 3 tablespoons
- Smoked paprika 1 teaspoon
- Dried oregano 1 teaspoon
- Salt to taste
- Black pepper to taste
Instructions
- Heat oven to 425°F.
- Rub pork tenderloin with 1 tablespoon olive oil, smoked paprika, oregano, half the garlic, salt, and pepper.
- Toss sweet potatoes, cabbage, onion, remaining garlic, 1 1/2 tablespoons olive oil, salt, and pepper on a sheet pan.
- Roast vegetables for 15 minutes.
- Add pork to the pan and roast 18 to 22 minutes more, until pork reaches 145°F and vegetables are browned and tender.
- Whisk parsley, lemon zest, lemon juice, Dijon, and remaining olive oil into a quick dressing.
- Rest pork 5 to 7 minutes, then slice.
- Serve sliced pork with the roasted vegetables and spoon parsley-lemon dressing over top.
Cook time: 50 minutes
Estimated cost: $12-15
Health notes: High-protein with fiber-rich vegetables; about 590 calories per serving.
Drink pairing: Pinot Noir or Chardonnay