• In a medium bowl, add 1 cup Greek yogurt, 1 Tbsp lemon juice, 2 tsp cumin, 1 tsp cinnamon, 2 tsp Chili powder, 2 tsp black pepper, 1 Tbsp ginger, 1/2 tsp salt and then whisk well to combine, set aside.
• On a cutting board, remove the silver skin from the pork tenderloin and then cut into 1-inch-thick slices.
• Place the cut tenderloins into the mixture and then mix well.
• Cover the bowl and rest in the fridge for at least 1 hour.
• In a large saucepan, heat 1 tablespoon oil, then cook the marinated pork tenderloin until the juices run clear, around 10-15 minutes.
• Once the pork tenderloin is cooked, remove it from the saucepan and then place it in a dish and set aside.
• To the saucepan, melt 1 tablespoon coconut oil.
• To the melted coconut oil, add the minced garlic and sauté until fragrant, about 1 minute and make sure to stir up any bits on the pan.
• To the garlic, add 2 teaspoons cumin, 2 teaspoons paprika, 1/4 teaspoon salt and then whisk well.
• Stir in 1 can tomato sauce and then whisk well to combine.
• Add Dairy Free Sour Cream to the sauce and then whisk well to combine.
• Simmer the sauce until thickened, then add the pork tenderloin back to the sauce and simmer for 10 minutes.

Cook the Potatoes

• Firstly, rinse the potatoes in a sink colander, then on a cutting board, cut the potatoes in half and then into wedges.
• On a baking sheet, add aluminum foil, then spray it with nonstick spray.
• Preheat the oven to 400 degrees Fahrenheit. Add the potato wedges to a medium bowl, then drizzle the potatoes with oil and mix with a spatula. Spread out the potatoes on the baking sheet and sprinkle with salt.
• Bake the potatoes for 20-40 minutes, or until they are golden brown. Remove the baking pan from the oven and rest the potatoes for 5 minutes.