Smoky BBQ Pork Tenderloin with Sweet Potato and Crunchy Slaw
An easy meal-prep plate with roasted pork tenderloin brushed in smoky barbecue sauce, served with tender sweet potato and a crisp cabbage-apple slaw.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 80 g Apple
- 10 g Apple Cider Vinegar
- 35 g Barbecue Sauce
- 1 g Black Pepper
- 8 g Canola Oil
- 60 g Carrot
- 1 g Garlic Powder
- 40 g Greek Yogurt
- 100 g Green Cabbage
- 170 g Pork Tenderloin
- 1 g Salt
- 2 g Smoked Paprika
- 220 g Sweet Potato
Instructions
- Preheat the oven to 220°C and line a baking sheet with parchment paper.
- Cut the sweet potato into small cubes, then toss with canola oil, smoked paprika, salt, and black pepper.
- Place the sweet potato on the baking sheet and roast for 10 minutes.
- Season the pork tenderloin with garlic powder, then place it on the same baking sheet and brush with barbecue sauce.
- Roast until the pork is cooked through and the sweet potato is tender, about 15 minutes more.
- While the pork cooks, shred the cabbage, grate the carrot, and cut the apple into thin matchsticks.
- Mix the Greek yogurt with apple cider vinegar, then toss with the cabbage, carrot, and apple to make the slaw.
- Let the pork rest briefly, cut into medallions, and pack with the roasted sweet potato and slaw for meal prep.