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
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
extra-virgin olive oil
In This Recipe
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.