Roasted Pork Tenderloin with Vegetables

Pork tenderloin is a great lean-protein alternative to the standard chicken dinner, and it contains much less saturated fat than many cuts of beef. This pork tenderloin dish takes 10 minutes of prep time and 45 minutes to cook. The following recipe yields 4 servings.

Roasted Pork Tenderloin with Vegetables

Nonstick cooking spray
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh kale or spinach
One 1-pound pork tenderloin
2 medium-sized sweet potatoes, quartered
2 large carrots, sliced
2 large sweet onions, sliced
1 tablespoon olive oil

Preheat the oven to 425 degrees. Spray a 9-x-13-inch pan with nonstick cooking spray.

In a small bowl, mix together the garlic, basil, oregano, thyme, salt, and pepper. Set aside.

Arrange the kale (or spinach) on the bottom of the prepared pan. Place the pork tenderloin on top and arrange the sweet potatoes, carrots, and onions around the pork. Drizzle the olive oil over the pork, and then sprinkle with the seasoning mixture. Bake for 30 minutes.

Turn the pork and cover with foil. Place the pan back in the oven, and cook for an additional 15 minutes, or until the pork is cooked through (internal temperature should be 155 degrees).

Meal plan servings: 4 ounces protein, 1 vegetable, 1 starch.

Per serving: Calories 291 (From Fat 80); Fat 9g (Saturated 2g); Cholesterol 65mg; Sodium 662mg; Carbohydrate 28g; Dietary Fiber 5g; Protein 26g.