By Ashley Rector
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl, combine 1 tablespoon of olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix well to form a paste.
Pat the pork tenderloin dry with paper towels. Rub the herb mixture evenly over the pork tenderloin to coat it well.
Peel and cube the sweet potatoes into bite-sized pieces. Place them in a large bowl and toss with the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper.
Spread the sweet potatoes out on one half of the prepared baking sheet in a single layer. Add the pork tenderloin next to the sweet potatoes.
Bake the pork and potatoes in the preheated oven for 15 minutes.
Meanwhile, in the same bowl used for the sweet potatoes, toss the trimmed green beans with a little salt and pepper.
After 15 minutes of baking, remove the baking sheet from the oven. Add the green beans to the other side of the baking sheet with the pork and sweet potatoes.
Return the baking sheet to the oven and 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 from the oven and let the pork rest for 5 minutes before slicing. Serve the sliced pork alongside the roasted sweet potatoes and green beans.
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By Ashley Rector
This Main Course Dinner recipe is ready in 45 minutes and features pork tenderloin, sweet potatoes, green beans, trimmed and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl, combine 1 tablespoon of olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix well to form a paste.
Pat the pork tenderloin dry with paper towels. Rub the herb mixture evenly over the pork tenderloin to coat it well.
Peel and cube the sweet potatoes into bite-sized pieces. Place them in a large bowl and toss with the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper.
Spread the sweet potatoes out on one half of the prepared baking sheet in a single layer. Add the pork tenderloin next to the sweet potatoes.
Bake the pork and potatoes in the preheated oven for 15 minutes.
Meanwhile, in the same bowl used for the sweet potatoes, toss the trimmed green beans with a little salt and pepper.
After 15 minutes of baking, remove the baking sheet from the oven. Add the green beans to the other side of the baking sheet with the pork and sweet potatoes.
Return the baking sheet to the oven and 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 from the oven and let the pork rest for 5 minutes before slicing. Serve the sliced pork alongside the roasted sweet potatoes and green beans.
Calories per Serving: 500
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