Spiced Pork Tenderloin with Roasted Potatoes and Green Onions

All you need is one skillet for this main dish! Simple to make, it’s helpful for one of those nights where you just don’t have much time, but you want to get something good and healthy on the table. The sweet taste and tender texture of the green onions serves as a nice contrast to the spiced pork and crispy potatoes.



  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika
  • 1/8 tsp sugar
  • 1/8 tsp crushed red pepper
  • 1 1-pound pork tenderloin, trimmed
  • 2 turkey bacon slices
  • 1 pound quartered baby gold potatoes
  • 6 green onions, trimmed and cut into 2-inch pieces
  • 2 garlic cloves, thinly slice
  • 1 tbsp chopped fresh flat-leaf parsley


  1. Preheat oven to 375°F.
  2. Combine salt, black pepper, paprika, sugar, and red pepper in a bowl. Rub spice mixture evenly over pork tenderloin.
  3. Heat a large cast-iron skillet over medium-high heat. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add potatoes and onions to drippings in pan; cook 4 minutes or until lightly browned, turning once. Remove potato mixture from pan. Add pork to pan; cook 3 minutes. Turn pork over; return potato mixture to pan with pork. Sprinkle garlic over potato mixture. Bake at 375°F for 12 minutes or until a thermometer inserted in pork registers 145°F. Remove pork from pan; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices. Sprinkle bacon and parsley over potato mixture. Serve with pork. Serves 4 (serving size: 3 oz. of pork and 3/4 cup potato mixture).


While the pork and potato mixture is baking, consider making a Fennel and Parsley Salad as a side dish. If you’re not a fan of fennel, thinly sliced celery provides a nice alternative while still maintaining the texture of the salad. Sidenote: fennel is also known as anise, so if you can’t find Fennel at your grocery store, look for anise.


  • 2 cups arugula
  • 1 cup thinly vertically sliced fennel
  • 1 cup fresh flat-leaf parsley leaves
  • 1 tbsp EVOO
  • 1 tbsp white wine vinegar
  • 1 tsp whole-grain mustard
  • 1 tsp maple syrup
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp kosher salt


  1. Combine arugula, fennel, and parsley in a bowl. Combine oil, vinegar, mustard, maple syrup, pepper, and salt in a bowl, stirring with a whisk. Drizzle oil mixture over arugula mixture; toss to coat. Serves 4 (serving size: about 1 cup).



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