{5 Ingredient} Pork Loin and Potatoes

TIPS

• If the tenderloin has fat, trim it off but put in on the cookie sheet and place the loin on top of it. The fat will render during baking and bake into the potatoes.
• If you can't find pumpkin butter, use unsweetened apple sauce and adjust the vinegar to taste.
• Cook the meat to 140 degrees but final rested temperature should be 145 degrees. Undercooking by 5 degrees ensures tender meat, as meat continues to cook as it rests.
• If the pork you purchased doesn't have salt already added, season the meat before adding topping. 

RECIPE:

For pork only: 150 calories/5g total fat/2g saturated fat/6.3g carb/19g protein/5.5g sugar

For pork and potatoes: 280 calories/11 total fat/4g saturated fat/24g carbs/21g protein/3g fiber/8g sugar
Makes 2 servings, in parentheses is what is needed to serve 4.

8 ounces (16 ounces for 4) pork tenderloin

1 tablespoon (4 tablespoons) pumpkin butter

1 teaspoon (4 teaspoons) apple cider vinegar

1/2 teaspoon (2 teaspoons) ground caraway seeds

2 cups (4 cups) Trader Joes frozen Country Potatoes and Haricot Verts and Wild Mushrooms

Preheat oven to 400 degrees F. Grease or line a baking sheet with parchment or silpat. If the pork you purchased doesn't have salt already added, season the meat before adding topping. Mix pumpkin butter, vinegar and caraway. Brush over pork loin and bake 20 minutes (my thermometer registered 99 degrees F at that point). Add the frozen potatoes around the pork loin and continue baking until potatoes are browned and pork registers 140 degrees (10-15 minutes). Tent with foil and rest meat for 5 minutes. Slice into 4 equal pieces. Each serving is 2 pieces.