Spicy Pork with Parsnips and Sweet Potatoes

By Margannl

Ingredients

• 1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
• 3 large parsnips, peeled, halved, and cut into 2-inch pieces
• 1 tablespoon finely grated peeled fresh ginger
• 3 tablespoons olive oil, plus more for serving
• 2 tablespoons light-brown sugar
• 1/4 teaspoon cayenne pepper
• 1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
• Coarse salt
• 1 bunch watercress, trimmed
• Lime wedges, for serving

Details

Adapted from marthastewart.com

Preparation

Step 1

Step 1

Preheat oven to 475 degrees. On a rimmed baking sheet, toss sweet potato, parsnips, and ginger with oil and spread in an even layer. Mix together brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145 degrees, 20 to 22 minutes. Let pork rest 10 minutes before serving.
Step 2

Toss vegetables with watercress, drizzle with olive oil, and season. Thinly slice pork and serve with any accumulated juices from sheet, the salad, and lime wedges.