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Recipe

Blackened Pork Tenderloin with Roasted Beets

Ingredients

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For the Pork Tenderloin

  • 1 lb Pork tenderloin (624 calories)
  • 1 tbsp Olive oil (120 calories)
  • 1 tsp Smoked paprika (6 calories)
  • 1/2 tsp Garlic powder (2 calories)
  • 1/2 tsp Onion powder (2 calories)
  • 1/4 tsp Cayenne pepper (2 calories)
  • 1/2 tsp Salt (0 calories)
  • 1/4 tsp Black pepper (0 calories)

For the Roasted Beets

  • 4 medium Beets, peeled and diced (140 calories)
  • 1 tbsp Olive oil (120 calories)
  • 1/2 tsp Salt (0 calories)
  • 1/4 tsp Black pepper (0 calories)

Instructions

For the Roasted Beets

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced beets with olive oil, salt, and black pepper. Spread them out on the baking sheet in a single layer.
  3. Roast for 35-40 minutes, stirring halfway through, until tender and caramelized.

For the Pork Tenderloin

  1. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  2. Rub the pork tenderloin with olive oil, then coat it evenly with the spice mixture.
  3. Heat a skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2 minutes per side.
  4. Transfer the skillet to the oven alongside the beets. Roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
  5. Remove the pork from the oven and let it rest for 5 minutes before slicing.

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