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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   
       
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