Lean Jerk-spiced Pork Tenderloin with Sweet Potato, Green Beans & Spinach
Ready in about 40 minutes, this comforting pork tenderloin and sweet potato dish is built for fat-loss phases — 454 kcal and 47g protein.
Ingredients
- 150g Pork Tenderloin
- 160g sweet potato
- 80g green beans
- 80g spinach
- 2 tsp jerk seasoning
- 80g pineapple
- 15g lime
- 15g spring onions
- fresh thyme
Method
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1
Prep everything first: wash and trim the green beans and spinach, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.
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4
Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.
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5
Meanwhile, steam or stir-fry the green beans and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the fresh thyme.
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