By Ashley Rector
Preheat your oven to 425°F (220°C).
In a small bowl, combine 1 tbsp of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix well to form a herb paste.
Place the pork tenderloin on a baking sheet. Rub the herb paste evenly over the pork tenderloin.
Peel and cube the sweet potatoes into 1-inch pieces. Place them in a large bowl and toss with the remaining tablespoon of olive oil, a pinch of salt, and pepper.
Arrange the sweet potato cubes on the baking sheet around the pork tenderloin, spreading them out in a single layer.
Place the baking sheet in the preheated oven and roast for 15 minutes.
After 15 minutes, add the trimmed green beans to the baking sheet with the sweet potatoes and pork. If needed, drizzle with a bit more olive oil, salt, and pepper.
Continue roasting for another 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
Remove the baking sheet from the oven and let the pork rest for 5 minutes before slicing.
Slice the pork tenderloin and serve with the roasted sweet potatoes and green beans.
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By Ashley Rector
This Main Course Dinner Roast recipe is ready in 40 minutes and features pork tenderloin, sweet potatoes, green beans and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 425°F (220°C).
In a small bowl, combine 1 tbsp of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix well to form a herb paste.
Place the pork tenderloin on a baking sheet. Rub the herb paste evenly over the pork tenderloin.
Peel and cube the sweet potatoes into 1-inch pieces. Place them in a large bowl and toss with the remaining tablespoon of olive oil, a pinch of salt, and pepper.
Arrange the sweet potato cubes on the baking sheet around the pork tenderloin, spreading them out in a single layer.
Place the baking sheet in the preheated oven and roast for 15 minutes.
After 15 minutes, add the trimmed green beans to the baking sheet with the sweet potatoes and pork. If needed, drizzle with a bit more olive oil, salt, and pepper.
Continue roasting for another 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
Remove the baking sheet from the oven and let the pork rest for 5 minutes before slicing.
Slice the pork tenderloin and serve with the roasted sweet potatoes and green beans.
Calories per Serving: 480
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