Rosemary Dijon Pork Tenderloin

Soooooooo I've been slacking on the recipes -- I KNOW! And you guys have been asking for more and you know I gotchuu -- so I had a fun adventure at the grocery store and picked up some super simple and Summer friendly ingredients!

I am all about eating healthy on a budget -- and being able to make meals that can spread out throughout the week with leftovers and THIS does alllll of that. 

We got 4 meals worth for $6. YUP. Crazy sauce. It never ceases to amaze me how much money I save by eating well and planning out my meals. I used to think there was no way that I could eat healthy -- so many recipes would have all of these bizarre ingredients like himalayan salt, dates, coconut flour, you name it -- and I would buy something for a recipe and then never use it again. #wasteofmoney

So I am on a mission to create recipes that not only taste delicious but are also affordable. ENTER, Exibit A ;)


(Makes 4 Servings)

1 Pork Tenderloin

2 tbsp Dijon Mustard

1/2 tsp freshly Ground Black Pepper

1/2 tsp Sea Salt

2 tbsp Chopped Rosemary Leaves

1 Sweet potato

6 Collard Green leaves, chopped

2 cloves of Garlic, minced

Olive oil



1. Preheat oven to 350 degrees F.

2. Mix Dijon mustard, Black Pepper, Sea Salt and Rosemary together. Spread mixture over top of pork evenly.

3. Place pork on a cookie sheet covered with aluminum foil for 20 minutes.

4. Reduce temperature to 300 degrees F and continue roasting until a meat thermometer inserted into the thickest part reads 145 degrees F (it took me approximately 35 minutes). Once it's done, let it sit for 10 minutes with an aluminum foil tent.

5. Meanwhile, boil water in a pot and wash, peel and chop the sweet potato. Once the water is boiling, place sweet potato in the water for approximately 20 minutes (or until you can put a fork through the potato chunks!). Once it's down, drain the water and mash away! Add some rosemary and sea salt if you're feeling frisky!

6. In a pan on medium heat, sautee garlic in olive oil. Toss in the collard greens after a couple of minutes. Once they're getting crispy, they're ready to go!


For my Fixers: 1 Red, 1 Yellow, 1 Green

Are you a fan of Collard Greens? I recently got into them and I'm IN LOVEEEEE!!