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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
Serves 6, 8 with a simple green salad
package of pork tenderloin (which is actually 2 tenderloins)
large sweet potatoes, peeled and cut into even pieces (about 2 1/2" long)
large garlic cloves
(6") sprigs of fresh rosemary
sea salt & freshly cracked black pepper
cup extra-virgin olive oil
- Preheat oven to 400F with one shelf in the middle.
- 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.
- Remove leaves from rosemary stems. Smash, peel and chop garlic. Combine with rosemary and chop until they are well combined.
- Rub the rosemary & garlic mix into the tenderloins and sprinkle a small amount onto the potatoes.
- 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.