Roasted Pork Tenderloins with Sweet Potatoes and Pears

You'll have plenty of time for cozy winter hugs with this simple dish of pork roasted with sweet potatoes, pears, and fresh sage.

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ingredients 10
Prep Time 15 min
Total Time 45 min

Ingredients

1: pork tenderloin (1 to 1 1/4 lb)

2: teaspoons chopped fresh rosemary leaves

1/2: teaspoon salt

1/2: teaspoon dried sage leaves, crushed

1/4: teaspoon coarse ground black pepper

1: large dark-orange sweet potato, peeled, cut into 1 1/2-inch pieces

2: firm ripe small pears, unpeeled, each cut into 6 wedges

1: medium sweet onion, halved crosswise, cut into thin wedges

1: tablespoon olive oil

: Fresh sage leaves, if desired

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Directions

1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork.
2 In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
3 Bake 25 to 30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F, and vegetables are tender. Remove from oven; cover with foil and let stand 3 minutes before slicing. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.

EXPERT TIPS

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Expert Tips

Choose orange-fleshed sweet potatoes with dark brownish-orange skins. These sweet potatoes are moist, sweet and add beautiful color to recipes.

Bosc pears are firm even when they are ripe, they hold their shape when cooked. Anjou pears work well, too.

To accurately check the temperature of the tenderloin, insert a meat or instant-read thermometer into the thickest part. Pork is done when the thermometer reads 145°F. Let stand 3 to 5 minutes before slicing.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 245
Calories from Fat: 65),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% ),
Cholesterol: 55mg; 55%;
Sodium: 170mg; 170%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 3g 3% Sugars 15g 15% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 16%;
Calcium: 2%;
Iron: 8%;

Exchanges:

1 Starch; 1/2 Fruit; 2 1/2 Lean Meat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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keyshalc

report Posted Jan. 24, 2013 8:41 PM

this was so delicious and succulent!! the only reason I couldn't give 5 stars is because the sweet potatoes will not cook thoroughly this way. i would suggest steaming the potatoes before cooking although they might turn out too dry that way? not sure, but they need to be cooked some other way. besides that small flaw, the flavor was perfect and the meat was awesome