- 2
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
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.
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