California Prune-Glazed Pork Tenderloin with Fingerling Potatoes and Sugar Snap Peas - California Pr

Name: California Prune-Glazed Pork Tenderloin with Fingerling Potatoes and Sugar Snap Peas - California Pr
Ingredients: 4 cups small potatoes (purple, red, white), thinly sliced; 1 tablespoon + 2 teaspoons extra-virgin olive oil; 1 teaspoon garlic powder; 1/4 teaspoon salt; Freshly ground black pepper; 1 trimmed pork tenderloin (about 1 1/2 pounds); 1 teaspoon ground cinnamon; 1/4 teaspoon ground clove; 1/2 teaspoon salt for the pork + 1 pinch for the sauce; 3 teaspoons extra-virgin olive oil (2 tsp. for the pork, 1 tsp. for the vegetables); 2 cups trimmed sugar snap peas; 1 cup thinly sliced red onion; 3/4 cup chicken bone broth; 1/2 cup CA prunes; 2 teaspoons apple cider vinegar

www.californiaprunes.ca

Created by registered dietitian nutritionist and clean eating expert Michelle Dudash, this is a satisfying dish for the meat and potato devotee looking to add some greens, fruit, and flavor to their...

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Ingredients

4 cups small potatoes (purple, red, white), thinly sliced
1 tablespoon + 2 teaspoons extra-virgin olive oil
1 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper
1 trimmed pork tenderloin (about 1 1/2 pounds)
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/2 teaspoon salt for the pork + 1 pinch for the sauce
3 teaspoons extra-virgin olive oil (2 tsp. for the pork, 1 tsp. for the vegetables)
2 cups trimmed sugar snap peas
1 cup thinly sliced red onion
3/4 cup chicken bone broth
1/2 cup CA prunes
2 teaspoons apple cider vinegar