Crusty pork tenderloin with sweet potato and apple
1 Tbsp, fresh, chopped
1 tsp, grated
1 medium clove(s), minced
1 tsp, extra-virgin
½ tsp, coarsely ground
Uncooked lean pork tenderloin
1 pound(s), trimmed of all visible fat
Raw sweet potato(es)
1 large, (10-ounce) peeled and cut crosswise into 8 slices
1 medium, cut into 6 wedges
Packed brown sugar
1 tsp, dark variety
- Preheat the oven to 450°F. Spray a 9 x 13-inch baking dish with nonstick spray.
- Mix the parsley, lemon zest, garlic, oil, 1/4 teaspoon of the salt, and the pepper to a paste in a small bowl. Place the pork in the baking dish. Spread the parsley mixture evenly over the top of the pork and let stand 5–10 minutes.
- Meanwhile, place the sweet potato slices and water in a small microwavable casserole dish. Cover and microwave on High until parcooked, 3 minutes; drain.
- Place the sweet potato slices and apple wedges around the pork. Lightly spray the sweet potato and apple with nonstick spray, then sprinkle with the sugar, cinnamon, and remaining 1/4 teaspoon salt. Roast until an instant-read thermometer inserted in the center of the pork registers 160°F for medium and the sweet potato and apple are tender, about 30 minutes. Cover the pork lightly with a foil tent and let stand 5 minutes.
- Cut the pork crosswise in two. Wrap half and refrigerate for up to 3 days for later use. Cut the remaining pork into 6–8 slices and serve with the sweet potato and apple.
- Serving size: 3 to 4 pork slices, 4 sweet potato slices, and 3 apple wedges