Italian Pork Tenderloin with Roasted Sweet Potatoes

 

1

tablespoon olive or vegetable oil

1

teaspoon Italian seasoning

1/4

teaspoon seasoned salt

1

clove garlic, finely chopped (about 1/2 teaspoon)

2

medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch chunks

1

medium yellow onion, cut into 8 wedges each

1

pork tenderloins (about 1 lb)

1/2

tablespoon olive or vegetable oil

1

teaspoon Italian seasoning

1/4

teaspoon seasoned salt

1

tablespoon grated Parmesan cheese

1

tablespoon chopped fresh parsley, if desired

• 1 Heat oven to 425°F. In large bowl, mix 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the garlic. Add sweet potatoes and onions; toss to coat. Spread in 9x13-inch pan. Roast uncovered 10 minutes.
• 2 Meanwhile, brush pork tenderloins with 1/2 tablespoon oil. In small bowl, stir together 1 teaspoon Italian seasoning, 1/4 teaspoon seasoned salt and the Parmesan cheese.
• 3 Move vegetables to center of pan; place 1 pork tenderloin on each side. Sprinkle seasoning mixture evenly over pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• 4 Roast uncovered 20 to 25 minutes longer or until thermometer reads 155°F. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
• 5 Cut pork into 1-inch-thick slices; arrange on platter with sweet potatoes and onions. Sprinkle with parsley.