Updated: May 12, 2021
Spicy mixed veggies with a juicy pork tenderloin. Throw it all on one pan and bake! It doesn't get much easier than this.
1 pork tenderloin (I use a pre-marinated/seasoned one)
1 bunch of kale
2 small sweet potatoes
1 head of cauliflower
1 small yellow onion
1 can of chickpeas (drained)
1/2 cup vegetable stock
1 tsp onion powder
1 tbsp minced garlic
1 tsp red pepper flakes
1/2 tsp cayenne pepper
Salt and pepper
1 tbsp olive oil
Preheat your oven to 375 degrees.
Prepare a baking sheet by drizzling it with 1 tbsp of olive oil.
Chop your cauliflower and onion and add it to your baking sheet.
Remove the center stem from each kale leaf and rip the leaf apart until you've made bite size pieces. Add these to the baking sheet.
Peel the sweet potato and cut it into cubes. Add to the baking sheet.
Drain 1 can of garbanzo beans (chickpeas) and dump them on your baking sheet.
In a separate bowl, add the vegetable stock and seasonings. Mix well and pour on top of your vegetables.
Mix your vegetables around so they are coated in the vegetable stock/seasoning mixture.
In the center of your baking sheet, make a space to put your pork tenderloin. I use a pre-seasoned pork tenderloin, so this part is super simple.
Place the pork tenderloin in the center of your vegetables.
Bake until the pork tenderloin is cooked through.