Coconut-Crusted Pork Tenderloin with Roasted Sweet Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork tenderloin coated in coconut and roasted with sweet potatoes for a savory paleo meal. This paleo recipe, ready in about 40 minutes, pairs pork tenderloin, shredded coconut, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C).
  2. Step 2: Pat pork tenderloin dry and season with 1/4 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Press 1/2 cup shredded coconut onto both sides of the pork to coat evenly.
  4. Step 4: Toss 2 medium diced sweet potatoes with 1 tbsp olive oil, 1 tsp chopped rosemary, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  5. Step 5: Place pork tenderloin on the same baking sheet as the sweet potatoes and roast for 20-25 minutes until pork reaches 145°F (63°C) and sweet potatoes are tender and golden.

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