You'll have plenty of time for cozy winter hugs with this simple dish of pork roasted with sweet potatoes, pears and fresh sage.
pork tenderloin (1 to 1 1/4 lb)
teaspoons chopped fresh rosemary leaves
teaspoon dried sage leaves, crushed
teaspoon coarse ground black pepper
large dark-orange sweet potato (about 1 lb), peeled, cut into 1 1/2-inch pieces
firm ripe small pears, unpeeled, each cut into 6 wedges
medium sweet onion, halved crosswise, cut into thin wedges
tablespoon olive oil
Fresh sage leaves, if desired
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.
In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.