Ingredients
Scale
- For the Pork Meal Prep:
- 1.5 lbs Pork Tenderloin, sliced into medallions
- 2 tbsp Olive oil
- 1 tbsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt and pepper to taste
- 4 cups Broccoli florets
- 2 large Sweet potatoes, cubed
- For the Cottage Cheese Breakfast Dessert:
- 2 cups Low-fat cottage cheese
- 2 scoops Vanilla protein powder
- 1 cup Fresh blueberries or strawberries
- 2 tbsp Sugar-free maple syrup or honey
- 1/2 tsp Cinnamon
- Optional: 1/4 cup chopped almonds for crunch
Instructions
- Start by preheating your oven to 400°F (200°C). Wash all your produce thoroughly. Peel and cube the sweet potatoes into small, even pieces so they cook quickly. Cut the broccoli into bite-sized florets. Slice the pork tenderloin into 1-inch thick medallions. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper to create your dry rub. Pat the pork dry with a paper towel and coat each piece evenly with the spice mix.
- Line a large sheet pan with parchment paper. Place the sweet potatoes on one side, toss with 1 tablespoon of olive oil, and roast for 10 minutes. Remove the pan and add the pork medallions and broccoli florets to the remaining space. Drizzle the broccoli with the rest of the oil and a pinch of salt. Return the pan to the oven and roast for another 12-15 minutes, or until the pork reaches an internal temperature of 145°F. Let the meat rest for 5 minutes before portioning into four airtight containers.
- While the pork is roasting, prepare your breakfast desserts. Place the cottage cheese, protein powder, cinnamon, and sweetener of choice into a blender or food processor. Blend on high until the mixture is completely smooth and resembles a thick pudding. Divide the mixture into four small jars or bowls. Top each with fresh berries and almonds. Cover and refrigerate; these will thicken slightly overnight and are perfect for a grab-and-go morning treat.
- Cook Time: 45 minutes