Roasted Pork Tenderloins with Sweet Potatoes and Pears

You'll have plenty of time for cozy winter hugs with this simple dish of pork roasted with sweet potatoes, pears and fresh sage.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4

1
pork tenderloin (1 to 1 1/4 lb)
2
teaspoons chopped fresh rosemary leaves
1/2
teaspoon salt
1/2
teaspoon dried sage leaves, crushed
1/4
teaspoon coarse ground black pepper
1
large dark-orange sweet potato (about 1 lb), peeled, cut into 1 1/2-inch pieces
2
firm ripe small pears, unpeeled, each cut into 6 wedges
1
medium sweet onion, halved crosswise, cut into thin wedges
1
tablespoon olive oil
Fresh sage leaves, if desired

  • 1 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.
  • 2 In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
  • 3 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
370mg
370%;
Total Carbohydrate
28g
28%
(Dietary Fiber
5g
5%
  Sugars
14g
14%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
270%;
Vitamin C
15%;
Calcium
4%;
Iron
10%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.