Pork Tenderloin with Sweet Potato and Apple

By Melzie

Ingredients

• 1 TB chopped fresh parsley
• 1 tsp grated lemon zest
• 1 garlic clove, minced
• 1 tsp extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp coarsely ground pepper
• 1 one pound pork tenderloin, trimmed of all visible fat
• 1 large (10 oz) sweet potato, peeled and cut crosswise into 8 slices
• 1 TB water
• 1 apple, cut into 6 wedges
• 1 tsp packed dark brown sugar
• 1/8 tsp cinnamon

Details

Servings 2

Preparation

Step 1

Preheat oven to 450. Spray 9x13 inch baking dish with nonstick spray.

Mix the parsley, lemon zest, garlic, oil, 1/4 tsp of the salt, and the pepper to a paste in a small bowl. Place the pork in the baking dish. Spread the parsley mixture evenly over the top of the pork and let stand 5 - 10 minutes.

Meanwhile, place the sweet potato slices and water in a small microwavable casserole dish. Cover and microwave on high until parcooked, 3 minutes; drain.

Place the sweet potato slices and apple wedges around the pork. Lightly spray the sweet potato and apple with nonstick spray, then sprinkle with sugar, cinnamon, and remaining 1/4 tsp salt. Roast until an instant read thermometer inserted in the center of the pork registers 160 F for medium and the sweet potato and apple are tender, about 30 minutes. Cover the pork lightly with a foil tent and let stand 5 minutes.

Cut the pork crosswise in two. Wrap half and refrigerate for up to 3 days for later use. Cut the remaining pork into 6 - 8 slices and serve with the sweet potato and apple.

Per serving: 3 - 4 pork slices, 4 sweet potato slices, and 3 apple wedges: 325 cal, 6 g fat, 72 mg chol, 500 mg sod, 40 g carb, 5 g fiber, 28 g fiber, 49 mg. calcium.