Pork tenderloin is one of the leanest cuts you can buy, and it cooks fast — making it perfect for a weeknight dinner that doesn’t feel like a compromise. Paired with a bright, crunchy apple slaw and caramelised roasted sweet potato, this meal delivers a solid hit of protein alongside quality carbs and plenty of flavour without much effort.
Recipe
Pork Tenderloin with Apple Slaw and Roasted Sweet Potato
Nutrition Per Serving
430Calories
42gProtein
36gCarbs
11gFat
Ingredients
- 700g pork tenderloin, trimmed of silverskin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground cumin
- ½ tsp fine salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 600g sweet potato (about 2 medium), peeled and cut into 2cm cubes
- 1 tbsp olive oil (for sweet potato)
- ¼ tsp salt (for sweet potato)
- 2 medium apples (Granny Smith or Pink Lady), cored and julienned or grated
- 200g green cabbage, finely shredded
- 2 spring onions, thinly sliced
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tbsp low-fat Greek yogurt
- 1 tbsp mayonnaise
- 1 pinch salt and pepper, to taste
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Instructions
- Preheat your oven to 220°C (200°C fan / 425°F). Toss the sweet potato cubes with 1 tbsp olive oil and ¼ tsp salt, spread in a single layer on a baking tray, and roast for 22–25 minutes, flipping halfway, until golden and tender.
- While the oven heats, mix together the smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl. Pat the pork tenderloin dry with paper towel, then rub the spice mix all over the surface.
- Heat 1 tbsp olive oil in an oven-safe skillet or frying pan over medium-high heat. Sear the pork tenderloin for 2–3 minutes per side until browned all over (about 8 minutes total).
- Transfer the skillet to the oven (or move the pork to the baking tray alongside the sweet potato) and roast for 12–15 minutes, until the internal temperature reaches 63°C (145°F). Rest the pork on a board for 5 minutes before slicing.
- While the pork rests, make the slaw: whisk together the apple cider vinegar, Dijon mustard, honey, Greek yogurt, and mayonnaise in a large bowl. Add the shredded cabbage, julienned apple, and spring onions, and toss well to coat. Season with salt and pepper.
- Slice the pork tenderloin into medallions. Divide the roasted sweet potato, apple slaw, and sliced pork between four plates and serve immediately.
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