Lean Smoky BBQ Pork Tenderloin & New Potatoes Bowl with Sweetcorn
Big flavour, sensible numbers. This American plate pairs pork tenderloin with new potatoes for 45g protein and roughly 483 kcal.
Ingredients
- 150g Pork Tenderloin
- 160g new potatoes
- 80g sweetcorn
- 80g red pepper
- 30g bbq sauce
- 1 tsp smoked paprika
- 3g garlic
- 10g spring onions
Method
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1
Prep everything first: wash and trim the sweetcorn and peppers, then measure out the sauce ingredients.
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2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
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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
Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.
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5
Meanwhile, steam or stir-fry the sweetcorn and peppers for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: new potatoes first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.