Roasted Pork Tenderloin with Baby Potatoes and Yoghurt Salad

Published 1 week ago
0 ratings

Roasted pork tenderloin comes with crispy baby potatoes, fresh iceberg salad, and a light yoghurt dressing. This meal is full of flavour, easy to make, and great for a healthy family dinner or simple meal prep. A spoonful of cranberry sauce adds a fresh, slightly sweet touch.

Roasted Pork Tenderloin with Baby Potatoes and Yoghurt Salad
category High-Protein
meal type Dinner
difficulty Easy
Preparation in 15 minutes
Cooks in 40 minutes
Serves 4

Nutrition

  • Calories 402kcal 100kcal
  • Fat 15.3g 3.8g
  • Carbs 33.4g 8.3g
  • Proteins 33.9g 8.4g
  • Fibre 2.2g 0.5g

Ingredients

  • Main Recipe

Optional

Salad bowl

Light salad dressing

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I like this recipe because it’s simple, filling, and always turns out well. The pork stays juicy, the potatoes get crisp, and the yoghurt salad keeps everything fresh and light. It’s an easy dinner that still feels like a proper, balanced meal.

Tips and Variations

  • Use pork tenderloin, as it is naturally lean and cooks quickly.
  • Swap butter for a little extra olive oil to keep the dish lighter.
  • Add a clove of garlic to the potatoes for more depth of flavour.
  • Replace iceberg lettuce with mixed leaves or rocket if you prefer a stronger taste.
  • Use unsweetened live yoghurt for a fresher, slightly tangy dressing.
  • Keep the cranberry sauce light, as a small amount goes a long way.
  • Serve with extra salad if you are after a lighter meal.
  • This recipe is also great for meal prep and can be gently reheated in the oven.

Meal Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. For the best texture, keep the salad dressing separate.

Freezer tips

You can freeze the cooked pork and potatoes (but not the salad) for up to 2 months. Let them cool completely before freezing.

Defrost the pork and potatoes overnight in the fridge. Reheat them in the oven until piping hot, and serve with a freshly made salad.

Frequently Asked Question

Yes, pork tenderloin is a lean cut that is high in protein and works well as part of a balanced diet.
Sear it first, avoid overcooking, and let it rest for a few minutes before slicing to keep it tender and juicy.
Yes, you can cook the pork and potatoes in advance and reheat them when needed.
You can use a small spoon of apple chutney or leave it out if you prefer a less sweet option.
Yes, it stores well in the fridge and keeps its flavour for a couple of days.

Closing Note

This roasted pork dinner is simple, juicy, and full of flavour. It’s a recipe you’ll want to make again and again. It’s perfect for busy weeknights or relaxed weekends. If you enjoy balanced meals like this, you might also like this garlic butter chicken with potatoes for an easy weeknight dinner.

  • đź’Ş High Protein
  • 🌓 Partially Freezer Friendly

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