Java Spiced Pork Tenderloin

Coffee rubbed pork tenderloin with berry sweet potatoes and spicy mustard sauce

1 plain pork tenderloin- 12oz to 16 oz

1//8 c spicy brown mustard

rub for pork:

2 t instant coffee

1 t chili powder

1 t cinnamon

1/2 t salt

1/2 t oregano

1/2 t cocoa powder

1/8 t black pepper

1/8 t garlic

1/16 t cayenne pepper

Mix all spices together-

2 whole sweet potatoes – peeled, cut into 4 rounds

1 T melted coconut oil

1 T About Time Super fruits

Mustard Sauce:

1 T Greek yogurt

1 T spicy brown mustard

2 t  honey

1 t balsamic glaze

a few dashes of salt

Mix together

preheat oven to 375 degrees. Rub pork tenderloin with the spicy brown mustard then coat well with the spice rub- you may not use all of it. Make a nice thick coating though. (tip: I lay the rub out on wax paper, once the pork has the mustard on it you can roll it through the spices)

Place on a baking sheet and roast until slightly pink- i like internal temp of 160-165 degrees. (you can do what your doneness likings are)

At the same time roast the sweet potato rounds. Melt coconut oil and gently rub the the rounds and spread out on a separate baking sheet. Place in the oven with pork for 15 minutes, turn sweet potatoes over and bake for another 15 minutes. Remove sweet potatoes from the oven and gently press them down with the palm of your hand to smash into a “patty ” like look. Dip or rub each patty on top with the Super fruits powder

When pork is finished let rest for 5 to 7 minutes. Slice thinly. Arrange from spinach on a plate or any vegetable of your choice. Top it with a sweet potato round and 3 slices of pork. Drizzle with the mustard sauce. 2 of these per serving. Recipes yields 4 meals

Per meal:

cals-230

carbs-25 g

fat- 7g

protein- 27 g

Approved by Sean Marszalek CEO SDC Nutrition, Inc

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