Pork Tenderloin with Roasted Apples and Sweet Potato Mash - 1976

To prep: Preheat oven to 425°F. Wrap 2 lg sweet potatoes in parchment paper, and then foil. Place in oven and cook until soft and very tender, 30 to 40 minutes. Meanwhile, oil a large rimmed baking sheet. Season 1 pork tenderloin (about 1¼ lb) with salt and pepper and place onto prepared pan. Slice 1 lg apple into ½" wedges and scatter around the pork. Roast pork and apples until the pork reaches and internal temperature of 135°F, about 20 minutes. Transfer meat to a cutting board to rest. Slice sweet potatoes and scoop the insides into a medium bowl; season with salt and pepper and whisk until smooth and fluffy. Divide sweet potatoes and apples among four oven-safe freezer containers. Slice pork into ¼" thick medallions and divide among containers. Cover and freeze for up to 3 months. To heat and serve: Preheat oven to 350°F. Remove lid from oven-safe freezer container and cover with aluminum foil. Bake until the food is heated through, about 20 minutes. Remove foil and serve.

NUTRITION (per serving) 275 cal, 31 g pro, 25 g carb, 4 g fiber, 10.5 g sugars, 5 g fat, 1.5 g sat fat, 397 mg sodium Source and photo: Prevention

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