Pan-Seared Pork Tenderloin with Sweet Potato Hash and Avocado Crema
A symphony of textures and flavors. Tender, perfectly seared pork tenderloin meets a vibrant sweet potato hash, all crowned with a cool, creamy avocado crema. The dish is a warm hug on a plate, offering a delightful contrast of temperatures and tastes.
Macros per serving
Estimated calorie contribution from protein, carbohydrates and fats.
Ingredients
Pork Tenderloin100g · trimmed
Sweet Potato120g · diced
Red Onion30g · diced
Avocado50g · ripe
Lime Juice1 tbsp · freshly squeezed
Olive Oil1 tbsp
Fresh Cilantro5g · chopped, for garnish
Method
- 1
Season the pork tenderloin with salt and pepper. Sear in a hot pan with 1/2 tbsp olive oil until golden brown and cooked through (internal temp 145F/63C). Rest for 5 minutes.
- 2
In the same pan, add the remaining olive oil. Sauté the red onion until softened, then add the diced sweet potato and cook until tender and slightly caramelized.
- 3
While the sweet potato cooks, prepare the avocado crema: blend the avocado with lime juice and a pinch of salt until smooth.
- 4
Slice the pork tenderloin. Plate the sweet potato hash, top with the pork, and drizzle with the avocado crema. Garnish with fresh cilantro.
Nutrition per serving
Nutrition per 100 g
Reference values for the main ingredients used in this recipe.
| Ingredient | kcal | Protein | Carbs | Fats |
|---|---|---|---|---|
| Pork Tenderloin | 143 | 26 g | 0 g | 4 g |
| Sweet Potato | 86 | 1.6 g | 20 g | 0.1 g |
| Red Onion | 40 | 1.1 g | 9.3 g | 0.1 g |
| Avocado | 160 | 2 g | 8.5 g | 15 g |
| Lime Juice | 30 | 0.5 g | 10 g | 0 g |
| Olive Oil | 884 | 0 g | 0 g | 100 g |
