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3 tablespoons Natural Grapeseed Oil, divided
1 teaspoon Chili Blend
3 tablespoons Chili Blend, divided
1 1/2 pounds pork tenderloin
1 (8 ounce) can tomato sauce
1/4 cup dark brown sugar
6 tablespoons apple cider vinegar
Preheat oven to 425°F. Toss green beans with 1 tablespoon Natural Grapeseed Oil and 1 teaspoon Chili Blend. Spread the green beans down the center of a sheet pan.
Slice potatoes in half lengthwise. Toss with 1 tablespoon Natural Grapeseed Oil, salt, and black pepper. Place potatoes cut side down on the sheet pan on either side of the green beans.
Pat dry the pork tenderloin. Season with 1 tablespoon Chili Blend. Heat remaining 1 tablespoon Natural Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Add the pork and sear on all sides.
Place pork on top of green beans. Bake for 25-30 minutes or until vegetables are tender pork is cooked through: 145°F.
Meanwhile prepare chili sauce. Add tomato sauce, brown sugar, apple cider vinegar, and remaining 2 tablespoons Chili Blend to a small saucepan and whisk to combine. Heat over medium-low heat until heated through.
Remove sheet pan from oven. Transfer pork to a cutting board. Brush with chili sauce and rest for 5 minutes before slicing. Serve sliced pork with potatoes and green beans. Serve with extra sauce on the side for dipping.
Calories 410 , Carbs 45 grams, Cholesterol 90 milligrams, Fat 12 grams, Fiber 6 grams, Protein 34 grams, Saturated Fat 2 grams, Sodium 540 milligrams, Sugar 13 grams
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