Paprika Baked Pork Tenderloin with Potatoes & Broccoli

Name: Paprika Baked Pork Tenderloin with Potatoes & Broccoli
Cook time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby Yukon Gold potatoes, halved; 3 tablespoons extra-virgin olive oil, divided; 3/4 teaspoon salt, divided; 1/2 teaspoon ground pepper, divided; 1 (1 pound) pork tenderloin, trimmed; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon onion powder; 4 cups broccoli florets; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 tablespoon chopped fresh parsley

Pork tenderloin seasoned with paprika and aromatics roasts alongside potatoes and broccoli in a single pan, creating a complete meal with tender meat and caramelized vegetables.

Glycemic Load: 14.5 (Medium)

382 calories per serving

Serves: 4

Cook: PT45M

ibd friendly

Original recipe: www.eatingwell.com

About This Calculation

Paprika Baked Pork Tenderloin with Potatoes & Broccoli has a medium glycemic load of 14.5 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are Yukon Gold potatoes (GL 14.0), broccoli florets (GL 0.4), garlic (GL 0.1). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.