Crusty pork tenderloin with sweet potato and apple

Total Time
48 min
15 min
33 min
Pork tenderloin is a lean cut of meat that’s so easy to prepare and an excellent alternative to chicken. Avoid overcooking it by using an instant-read meat thermometer. Here, we call for the pork to be cooked until its internal temperature reaches 160°F but if you’d prefer for the center to be on the pinker side cook it until reaches 145°F. Granny Smith used to be the old standby apple for baking, but for a fresh taste, try Braeburn, Pink Lady, or Fuji—all of which are great either eaten raw or baked. Whichever apple you choose there is no need to peel it for this recipe. Complete the meal with steamed spinach.


Fresh parsley

1 Tbsp, fresh, chopped

Lemon zest

1 tsp, grated


1 medium clove(s), minced

Olive oil

1 tsp, extra-virgin

Table salt

½ tsp

Black pepper

½ tsp, coarsely ground

Uncooked lean pork tenderloin

1 pound(s), trimmed of all visible fat

Uncooked sweet potato(es)

1 large, (10-ounce) peeled and cut crosswise into 8 slices


1 Tbsp

Fresh apple(s)

1 medium, cut into 6 wedges

Packed brown sugar

1 tsp, dark variety

Ground cinnamon



  1. Preheat the oven to 450°F. Spray a 9 x 13-inch baking dish with nonstick spray.
  2. 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.
  3. Meanwhile, place the sweet potato slices and water in a small microwavable casserole dish. Cover and microwave on High until parcooked, 3 minutes; drain.
  4. 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.
  5. 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.
  6. Serving size: 3 to 4 pork slices, 4 sweet potato slices, and 3 apple wedges