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Serves
6, 8 with a simple green salad
Author Notes
Sweet potatoes don't have to be sweetened, actually, they taste sweeter with a touch of salt, which provides contrast to their healthy type of sweetness. Coupled with a pork tenderloin, they show off an unbridled deliciousness and, guess what, it's all so easy. Feed a crowd or feed 2 with lots of leftovers for lunch and dinner later in the week. That's how we rock easy and healthy weeknight dinners at my house! —Despina Yeargin
Ingredients
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1
package of pork tenderloin (which is actually 2 tenderloins)
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2
large sweet potatoes, peeled and cut into even pieces (about 2 1/2" long)
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3
large garlic cloves
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3
(6") sprigs of fresh rosemary
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sea salt & freshly cracked black pepper
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1/4 cup
extra-virgin olive oil
Directions
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Preheat oven to 400F with one shelf in the middle.
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Place the tenderloin and potatoes in a large roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper. The 2 tenderloins should be side by side in the middle of a pan on a small rack with the potatoes surrounding the meat.
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Remove leaves from rosemary stems. Smash, peel and chop garlic. Combine with rosemary and chop until they are well combined.
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Rub the rosemary & garlic mix into the tenderloins and sprinkle a small amount onto the potatoes.
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Place on shelf in center of the oven and cook uncovered for 1 hour to 1 hour and 15 minutes. Test with a thermometer in the thickest part of the loin; when it registers around 150F, remove the pan and cover with foil.
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