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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cyrus' Paprika Baked Pork Tenderloin w/Potatoes & Broccol
 Categories: Pork, Vegetables, Dairy, Citrus, Potatoes
      Yield: 4 servings
 
    3/4 lb Yukon Gold potatoes;
           - scrubbed, in 1" pieces
      1 md Red onion; in 1" pieces
      2 tb Olive oil; divided
    3/4 ts Salt; divided
      4 c  Broccoli florets
      2 cl Garlic; peeled
  1 1/2 ts Smoked paprika
    1/2 ts Ground pepper; divided
      2 ts Dijon mustard
      1 lb Pork tenderloin; trimmed
      2    Jarred roasted red bell
           - peppers
      2 tb Sour cream or plain Greek
           - yoghurt
      1 ts Lemon juice
 
  Place a large rimmed baking sheet in the oven; set @
  425oF/218oC.
  
  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.
  
  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.
  
  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.
  
  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.
  
  Cut the pork into 12 slices. Divide the pork, potatoes,
  and broccoli among 4 plates. Drizzle the red pepper
  sauce over the top.
  
  Holly Pevzner
  
  Diabetic Living Magazine | Fall 2019
  
  RECIPE FROM: https://www.eatingwell.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When you stretch the truth, beware of the snap back.
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