DinnerAmericanHigh ProteinBudget FriendlyFamily Friendly
BBQ Pork Tenderloin with Cabbage and Potatoes
Oven-roasted pork tenderloin with smoky barbecue-style seasoning, tender cabbage, and crisp-edged potatoes.
- Calories
- 590
- Protein
- 43g
- Carbs
- 52g
- Fat
- 21g
Per serving
Ingredients
For 4 servings · 45 min total
- pork tenderloinpatted dry20 oz
- russet potatocut into 1-inch cubes1 3/8 lb
- green cabbagecut into wedges1 lb
- yellow onioncut into wedges1/2 lb
- olive oil. . .4 tbsp
- chili powder. . .1 tsp
- ground cumin. . .1/2 tsp
- honey. . .4 tsp
- limejuiced1
- kosher salt. . .1 tsp
- black pepper. . .1/2 tsp
Instructions
- 1Cut the potato, cabbage, and onion as directed. Do not rinse the pork. Pat it dry, then wash the board, knife, and hands with soap and water before touching the vegetables.
- 2Heat the oven to 425F. Toss the potato, cabbage, and onion with half the olive oil, a pinch of salt, and pepper on a baking sheet.
- 3Pat the pork dry again and season it with the remaining salt, pepper, chili powder, and cumin before it meets the heat. Stir the honey and lime juice together.
- 4Add the pork to the baking sheet and brush it with the honey-lime mixture. Roast for 20-25 minutes, turning the vegetables once, until the potatoes are fork-tender, the cabbage is browned at the edges, and the thickest part of the pork reads 145°F (63°C) on an instant-read thermometer, then rest at least 3 minutes before slicing.
- 5Transfer the pork to a plate and let it rest at least 3 minutes before slicing. Taste the vegetables and adjust with salt and lime juice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.