Pork Tenderloin with Roasted Sweet Potatoes and Cabbage

By bdeedman

Maybe try coating with mustard drizzle before baking. Added broccoli… could try brussel sprouts.

Ingredients

• 2 sweet potatoes, cut into 1 1/2-inch wedges (1 1/2 pounds)
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• 1 small head purple cabbage (about 1 1/2 pounds), cut into 4 wedges through the core
• 1/4 cup olive oil
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• Kosher salt and black pepper
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon caraway seeds, crushed
• 1 1/2 pounds boneless pork tenderloin
• Dijon mustard, for serving
• Chopped parsley, for serving

Preparation

Step 1

Heat oven to 450° F.
Toss the sweet potatoes and cabbage with the olive oil and ½ teaspoon each salt and pepper on a rimmed baking sheet.
Combine the fennel, caraway, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Coat the pork with the spice mixture and nestle in the vegetables.
Roast until the internal temperature of the pork registers 145° F, 20 to 25 minutes, and the vegetables are tender. Let rest for 5 minutes; slice.
Serve the pork and vegetables with the mustard, sprinkled with the parsley.