You can roast the tenderloin and bake the sweet-potato fries simultaneously.This olive oil–based dressing is rich in monounsaturated fats, but remember to watch your portions. Add a small multigrain roll for a tasty, fiber-rich side.


Recipe Summary test

Makes 4 servings (serving size: 2 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • To prepare pork, sprinkle tenderloin with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place pork in a foil-lined, shallow roasting pan coated with cooking spray. Bake at 425° for 20 minutes or until thermometer registers 160° (slightly pink). Cut pork diagonally across grain into thin slices; keep warm.

  • To prepare dressing, combine jalapenò and next 6 ingredients (jalapenò through black pepper); stir well with a whisk.

  • Combine pork, dressing, and remaining ingredients; toss gently to coat.

Nutrition Facts

281 calories; calories from fat 30%; fat 9.4g; saturated fat 2.1g; mono fat 5.3g; poly fat 1.1g; protein 27g; carbohydrates 24g; fiber 3.8g; cholesterol 79mg; iron 2.7mg; sodium 365mg; calcium 54mg.