Pork Dinner

Baked Pork Tenderloin

Serves: 2

Ingredients

• 8 oz (245 g) raw pork tenderloin
• 1 Tbsp (15 mL) olive oil
• 1 tsp (2 g) salt
• ½ tsp (1 g) black pepper
• 1 tsp (2 g) garlic powder
• ½ tsp (1 g) dried oregano
• ¼ tsp (0.5 g) dried coriander

Directions

1. Preheat oven to 400˚F.
2. Place pork in baking dish lined with parchment paper.
3. Pierce pork with a fork all over and rub with olive oil.
4. Mix the salt, black pepper, garlic powder, oregano, and coriander in a small bowl.
5. Evenly coat both sides of the pork tenderloin with the spice mixture.
6. Bake pork in oven until internal temperature of 71ºC (160ºF) is reached, about ~30-35 minutes.
7. Serve warm with coleslaw and roasted potatoes and Jerusalem artichokes.

Roasted Potatoes and Jerusalem Artichokes

Serves: 2

Ingredients

• 1 ¼ cups (180 g) Jerusalem artichokes, chopped into 1” pieces
• 1 ¼ cups (180 g) Russet potatoes, chopped into 1” pieces
• 2 Tbsp (30 mL) olive oil
• 1 tsp (2 g) minced garlic (1-2 cloves)
• 1 tsp (2 g) salt
• ½ tsp (1 g) black pepper
• 1 tsp (2 g) dried thyme

Directions

1. Preheat oven to 400˚F.
2. Add Jerusalem artichokes and potatoes to a large baking dish lined with parchment paper.
3. Add olive oil, minced garlic, salt, black pepper, and thyme to vegetables and mix well to coat.
4. Bake in preheated oven for 20 minutes, then remove from oven and toss vegetables to ensure even baking.
5. Bake for additional ~20 minutes, until vegetables are crispy.
6. Serve warm with pork tenderloin and coleslaw.

Coleslaw

Serves: 2

Ingredients

• 2 cups (150 g) green cabbage, chopped or shredded
• 1 cup (110 g) carrots, shredded
• ½ cup (80 g) onion, finely chopped
• 1 Tbsp (15 mL) olive oil
• 1 Tbsp (15 mL) vinegar
• 1 tsp (2 g) salt
• ½ tsp (1 g) black pepper

Directions

1. Add all ingredients in a bowl and toss well.
2. Serve cold with pork tenderloin and roasted potatoes and Jerusalem artichokes.