The protein in the pork so outweighs the carbs in the potatoes that we end up with a great diabetic ratio of 25 grams of protein and only 18 grams of carbs per serving with only 1 gram of saturated fat and total fat of 6 grams.
1/2 tsp paprika
1/2 tsp garlic powder
1 lb pork tenderloin
1 tbsp extra-virgin olive oil
6 new potatoes, scrubbed and quartered
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
Preheat oven to 425 degrees.
Spray a 9 x 13-inch pan with nonstick cooking spray and set aside.
In a small bowl combine the paprika and the garlic powder; sprinkle evenly over the pork.
Spray a large skillet with nonstick cooking spray and heat over medium-high heat. Place the pork in the skillet and brown for 3 minutes, turn and brown second side for 3 minutes. Remove from the skillet and place in the center of the prepared baking pan.
Remove the skillet from the heat and add the olive oil, potatoes, and oregano; toss until potatoes are coated. Arrange the potato mixture around the pork in the baking pan, being sure to scrape the sides and bottom with a rubber spatula to get all. Sprinkle the salt and pepper over all.
Bake, uncovered, about 25 minutes or until the pork reaches a temperature of 160 degrees. Place the pork on a cutting board and allow to stand for 5 minutes before slicing. Stir the potatoes, cover with foil and let stand while the pork is resting.
Yield: 4 servings