Yumm-a-licious

I'm always on the look out for simple, go to dinner recipes. I love this one because it's packed with veggies (could add in/substitute any that you happen to have in the fridge) and cooks up in one dish. I was able to clean up all the prep while the dish was in the oven, so the after dinner clean up was a breeze. Made plenty for one meal and lunch leftovers! I've also become a huge fan of recipes that are free from gluten, processed sugar and dairy and don't call for a lot of fussy/odd replacement type ingredients.

Simple. Clean. Delicious.

INGREDIENTS:
1 pork tenderloin (1.5-2 lbs.)
2 cloves crushed garlic
1 tbsp coconut oil
1 tbsp olive oil
1 large sweet potato
1 red bell pepper
1 red onion
2-3 cups of cauliflower florets
1 gala apple
sea salt
pepper
dry rosemary
dry basil

Heat the coconut oil and crushed garlic in a skillet then sear the pork tenderloin on all sides. Once seared, remove from skillet and place in a baking dish.

Slice the sweet potato, red bell pepper, red onion and cauliflower into one inch pieces. Add the vegetables to the skillet with the olive oil, sea salt, pepper, dry rosemary and dry basil. Cook on high heat, searing the edges.

Add the vegetables to the baking dish and top with a chopped gala apple (skin on).

Bake at 350 for about 35 minutes, uncovered. (tenderloin should reach internal temperature of 145 degrees)

Joining Kim for

Little Things Thursday

and Tabitha for

Dream. Create. Inspire.