Diabetes-Friendly Diabetes-Friendly Dinners Diabetes-Friendly Meats Recipes Diabetes-Friendly Pork Recipes Paprika Baked Pork Tenderloin with Potatoes & Broccoli 5.0 (3) 3 Reviews You'd never guess that this elegant meal comes together on just one baking sheet. While the pork rests, whip together an easy red pepper sauce to complete this impressive and healthy dinner. The sauce would also be delicious with chicken. We're willing to bet this easy sheet-pan dinner recipe will go into heavy rotation on your kitchen playlist. By Sara Haas, RDN, LDN Sara Haas, RDN, LDN Sara is a food and nutrition expert with formal training in culinary arts. She has been a registered and licensed dietitian since 2002 and a professional chef since 2008. She works as a consultant chef and dietitian with a focus on freelance writing, recipe development and food photography. Sara is the author of the Taco! Taco! Taco! cookbook and co-author of the Fertility Foods Cookbook. Her cooking, nutrition and food expertise have been featured in all forms of media. She also loves conducting cooking demonstrations and enjoys speaking at conferences, expos and other engagements. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 25 mins Additional Time: 20 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Nutrition Profile: Diabetes-Friendly Nut-Free Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ¾ pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces 1 medium red onion, cut into 1 inch pieces 2 tablespoons olive oil, divided ¾ teaspoon salt, divided 4 cups broccoli florets (about 1 lb.) 2 cloves garlic, peeled 1 ½ teaspoons smoked paprika ½ teaspoon ground pepper, divided 2 teaspoons Dijon mustard 1 (1 pound) pork tenderloin, trimmed 2 jarred roasted red bell peppers (6 oz.) 2 tablespoons low-fat sour cream or low-fat plain Greek yogurt 1 teaspoon lemon juice Directions Place a large rimmed baking sheet in the oven; preheat to 425 degrees F. 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. Originally appeared: Diabetic Living Magazine, Fall 2019 Rate It Print Nutrition Facts (per serving) 323 Calories 10g Fat 29g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 323 % Daily Value * Total Carbohydrate 29g 10% Dietary Fiber 5g 19% Total Sugars 6g Protein 30g 60% Total Fat 10g 13% Saturated Fat 2g 11% Cholesterol 76mg 25% Vitamin A 3880IU 78% Vitamin C 154mg 171% Folate 98mcg 25% Sodium 731mg 32% Calcium 99mg 8% Iron 3mg 18% Magnesium 84mg 20% Potassium 1247mg 27% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.