Ingredients
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¾ pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
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1 medium red onion, cut into 1 inch pieces
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2 tablespoons olive oil, divided
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¾ teaspoon salt, divided
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4 cups broccoli florets (about 1 lb.)
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2 cloves garlic, peeled
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1 ½ teaspoons smoked paprika
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½ teaspoon ground pepper, divided
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2 teaspoons Dijon mustard
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1 (1 pound) pork tenderloin, trimmed
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2 jarred roasted red bell peppers (6 oz.)
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2 tablespoons low-fat sour cream or low-fat plain Greek yogurt
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1 teaspoon lemon juice
Directions
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Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
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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.
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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.
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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.
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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.
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Cut the pork into 12 slices. Divide the pork, potatoes, and broccoli among 4 plates. Drizzle the red pepper sauce over the top.
