By michelle s
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cut the sweet potato into wedges. Place them in a bowl and drizzle with 1/2 tablespoon of olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and toss to coat evenly.
Spread the sweet potato wedges in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until golden and tender.
While the sweet potatoes are roasting, prepare the pork tenderloin. Pat the pork tenderloin dry with paper towels.
In a small bowl, mix 1 minced garlic clove, 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Rub this mixture over the pork tenderloin.
Heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 4-5 minutes in total.
Transfer the seared pork tenderloin to the oven (alongside the sweet potatoes if needed). Roast for about 12-15 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Let rest for 5 minutes before slicing.
In the same skillet, reduce the heat to medium and add the remaining garlic clove, minced. Sauté for about 30 seconds until fragrant.
Add the fresh spinach to the skillet. Sauté, stirring occasionally, until wilted, about 2-3 minutes. Season with a pinch of salt and pepper to taste.
Serve the sliced pork tenderloin with roasted sweet potato wedges and sautéed spinach on the side.
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This Dinner Main Course recipe is ready in 45 minutes and features pork tenderloin, sweet potato, fresh spinach and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cut the sweet potato into wedges. Place them in a bowl and drizzle with 1/2 tablespoon of olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and toss to coat evenly.
Spread the sweet potato wedges in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until golden and tender.
While the sweet potatoes are roasting, prepare the pork tenderloin. Pat the pork tenderloin dry with paper towels.
In a small bowl, mix 1 minced garlic clove, 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Rub this mixture over the pork tenderloin.
Heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 4-5 minutes in total.
Transfer the seared pork tenderloin to the oven (alongside the sweet potatoes if needed). Roast for about 12-15 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Let rest for 5 minutes before slicing.
In the same skillet, reduce the heat to medium and add the remaining garlic clove, minced. Sauté for about 30 seconds until fragrant.
Add the fresh spinach to the skillet. Sauté, stirring occasionally, until wilted, about 2-3 minutes. Season with a pinch of salt and pepper to taste.
Serve the sliced pork tenderloin with roasted sweet potato wedges and sautéed spinach on the side.
Calories per Serving: 450
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