Pork Tenderloin {with Sweet Potatoes, Apples and Onions}

Today’s recipe is so pretty it’s hard to eat! Then once you start eating, it’s hard to stop! I think the recipe yields 4 servings, but Matt and I polished the whole thing off in one sitting. Oops. I found this recipe on Pinterest awhile ago and finally got around to making it when pork tenderloin went on sale at the Teeter.

Pork Roast with Sweet Potatoes, Apples and Onions

Adapted from Gluten Free Fix

Ingredients:
    2 1/2 pound pork roast {tied to hold shape}
    2 Honeycrisp apples, quartered

    2 sweet potatoes, cut into wedges
    1 sweet onion, sliced
    1/2 teaspoon sweet paprika

1/2 teaspoon rosemary
    1/4 teaspoon cumin
    1/4 teaspoon chili powder

1 tablespoon minced garlic
    salt and pepper

olive oil

    Preheat broiler to 500. Rub pork with olive oil and season with salt and pepper. Place on sheet tray and broil for 15 minutes, flipping half way through cooking time. Meanwhile, chop apples, sweet potatoes and onions. Toss in oil and spices. Arrange on sheet tray around pork roast. Turn oven to down 450, and roast for 20-30 minutes,until apples and sweet potatoes are tender and meat reaches 120 degrees. This is a preference, most might say to cook to 140, but that is how you get dry pork. Allow the meat to rest at least 10 minutes before slicing and it will continue to cook and will be juicy! Return sliced pork and juices to the pan. Serve sliced pork with sweet potatoes, apples and onions.

You can also get creative with this recipe. I added rosemary and a little garlic, but you can also add different veggies {carrots would be delicious} too! Enjoy!