- 1 1/2 pounds small red-skinned potatoes, halved
- 1 red bell pepper, cut into 1-inch pieces
- 2 teaspoons fresh thyme
- 1 1/2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup applesauce
- 1/4 cup light sour cream
- Dash of freshly grated nutmeg
- 1 1/4 to 1 1/2 pounds pork tenderloin, cut into 4 pieces
- Preheat the oven to 375 degrees F. Toss the potatoes and bell pepper with the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Transfer to the oven and roast until the potatoes are slightly tender, about 20 minutes.
- Meanwhile, mix the applesauce, sour cream and nutmeg in a small bowl and set aside.
- Pat the pork dry and season with salt and pepper. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 6 minutes.
- Transfer the pork to the baking dish with the vegetables and continue to roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 more minutes. Transfer the pork to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce.
Per serving: Calories 373; Fat 12 g (Saturated 3 g); Cholesterol 84 mg; Sodium 554 mg; Carbohydrate 31 g; Fiber 5 g; Protein 34 g