Maple Pork Tenderloin with Avocado Herb Sauce
A Quebec-inspired meal-prep plate of maple-Dijon pork tenderloin with roasted baby potatoes, green beans, and a bright avocado herb sauce packed separately.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 70 g Avocado
- 200 g Baby potatoes
- 1 g Black Pepper
- 8 g Dijon mustard
- 8 g Fresh parsley
- 3 g Garlic
- 120 g Green Bean
- 15 g Lime juice
- 12 g Maple Syrup
- 10 g Olive oil
- 170 g Pork Tenderloin
- 2 g Salt
Instructions
- Heat the oven to 220°C. Halve the baby potatoes and trim the green beans.
- Toss the potatoes with 5 g olive oil, 1 g salt, and 0.5 g black pepper. Roast on a baking sheet for 15 minutes.
- Mix the maple syrup, Dijon mustard, remaining olive oil, remaining salt, and remaining black pepper. Coat the pork tenderloin with the mixture.
- Add the pork and green beans to the baking sheet. Roast for 12 to 15 minutes, until the pork is cooked through and the beans are tender-crisp.
- Mash the avocado with parsley, lime juice, and garlic until mostly smooth.
- Let the pork rest for 5 minutes, then slice it. Pack the pork, potatoes, and green beans in a meal-prep container, with the avocado herb sauce in a separate small container.