QUICK TIP
If any of the items in the roasting pan are done sooner than the others, remove them and keep them warm while the other items finish.Equipment Needed
Knife, cutting, mixing bowls, large roasting pan, mason jar and an immersion blender
Instructions
Place the roasting pan in an empty cold oven and let them both preheat to 400° together.
While the oven heats, chop the sweet potato, pepper and the onion into large chunks.
Add the broccoli florets to a bowl and add 1 tablespoon of avocado oil and some salt. Mix and set aside.
Mix the cayenne pepper, sea salt, pepper, garlic powder and paprika together to create a spice mix.
Add the sweet potatoes to a bowl and add 1 tablespoon of the spice mix and 1 tablespoon of avocado oil. Mix thoroughly.
Add the peppers and the onions to the same bowl. Add 1 tablespoon of the spice mix and 1 tablespoon of avocado oil. Mix thoroughly and set aside.
Drizzle the pork tenderloin with 1 tablespoon of avocado oil and season it with the remaining spice mix (2 tablespoons).
Remove the hot pan from the oven and place all of the vegetables in separate spots on the roasting pan, with the pork tenderloin in the middle.
Roast in the oven for 35 to 45 minutes, or until the pork tenderloin has reached an internal temperature of 150° and the vegetables are cooked and golden.
When done, remove the pan from the oven and place the roasted peppers and onions into a wide-mouth mason jar.
Add the garlic butter and the chicken broth and purée until smooth with an immersion blender. This will be the sauce for the pork.
Slice the pork tenderloin into half-inch slices.
To plate, take 1/4 of the roasted sweet potato, 1/4 of the roasted broccoli, and 1/4 of the sliced pork and top with 1/4 of the sauce.
Serve and enjoy!
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