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Italian Pork Tenderloin with Roasted Sweet Potatoes

25 Ratings

8 Comments

Italian Pork Tenderloin with Roasted Sweet Potatoes

Prep 15 min
Total 50 min
Servings 3

Meld Parmesan cheese, garlic, and Italian seasonings for this Mediterranean twist on meat and potatoes. MORE+ LESS-

By Betty Crocker Kitchens

January 27, 2010

Ingredients

Vegetables

tablespoon olive or vegetable oil

teaspoon Italian seasoning

1/4

teaspoon seasoned salt

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

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

medium yellow onion, cut into 8 wedges each

Pork

pork tenderloins (about 1 lb)

1/2

tablespoon olive or vegetable oil

teaspoon Italian seasoning

1/4

teaspoon seasoned salt

tablespoon grated Parmesan cheese

tablespoon chopped fresh parsley, if desired

Steps

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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.

Expert Tips

Many varieties of sweet potatoes are sold in supermarkets. The sweet potatoes with darker skin (often labeled "yams") not only make a richer-colored dish, but also a tastier, sweeter one. The very light-colored sweet potatoes are not as sweet and are often drier.
Some meat thermometers are too top-heavy to stand up in a pork tenderloin. If the thermometer will not stand vertically, try inserting it almost horizontally, or sideways, into the pork. Using an instant-read thermometer is another option; check for doneness at the minimum time given. Instant-read thermometers are not ovenproof and can not be left in the pork during roasting.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 21%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 95mg; 32%
Sodium: 370mg; 15%
Potassium: 1050mg; 30%
Total Carbohydrate: 24g; 8%
Dietary Fiber 4g 16% Sugars 8g
Protein: 37g

% Daily Value*:

Vitamin A: 360%; 360%
Vitamin C: 20%; 20%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;