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Smoky Pork Tenderloin with Roasted Sweet Potatoes

1 (1-pound) pork tenderloin, trimmed
2 teaspoons smoked paprika
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
3 tablespoons extra virgin olive oil, divided
2 large sweet potatoes (about 11 ounces each), peeled and cut into 8 wedges each
1/4 cup cider vinegar
3 tablespoons maple syrup
1 teaspoon Dijon mustard
2 thyme sprigs

Step 1
Preheat oven to 450°.
Step 2
Sprinkle pork evenly with paprika, 1/4 teaspoon salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.
Step 3
Place potatoes on a baking sheet; drizzle with 1 tablespoon olive oil. Bake at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Bake at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140°. Remove pan from oven. Sprinkle potatoes with 3/8 teaspoon salt. Let pork stand 5 minutes before cutting into slices.
Step 4
Combine remaining 1/8 teaspoon salt, vinegar, maple syrup, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add remaining tablespoon olive oil, stirring with a whisk. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.
Group Class Programming for Friday, August 17, 2018:

Aerobic Power Intervals:


1 minute WB shots (20/14#)
1 minute Hang Power Clean (75/55#)
1 minute Step-Down Box Jumps (24/20")
1 minute Push Press (75/55#)
1 minute Burpees
1 minute rest
*score is total reps, only reps performed to above specs count towards total