Roasted Pork Tenderloin with Sweet Potatoes & Pears

By ctaubenheim

From Cari Bryson

Ingredients

• 1 pork tenderloin (1 to 1 1/4 lb)
• 2 tsp chopped fresh rosemary leaves
• 1/2 tsp salt
• 1/2 tsp dried sage leaves, crushed
• 1/4 tsp coarse ground black pepper
• 1 large dark orange sweet potato (abou8t 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 Tbsp olive oil
• Fresh sage leaves, if desired

Preparation

Step 1

Heat oven to 450. 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 potatoes, pears and onions 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, and vegetables are tender. Remove from oven; cover with foil and let stand 3 minutes before slicing. Cut pork into 1n2 inch slices. Serve with vegetables. Garnish with fresh sage leaves.