Savory Pork Tenderloin And Rosemary Sweet Potatos Recipes

Steps:

• Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil. Spray with cooking spray. Set aside.
• Combine basil, oregano, marjoram, and garlic powder in a small bowl. Crush the herbs with tips of your fingers until finely crushed and blended. Salt and pepper pork to your own family's taste.
• Rub herb mixture all over pork. Place in center of baking sheet and set aside.
• For the sweet potatos, combine olive oil, honey, rosemary and salt in a bowl large enough to hold potatos. Microwave on high for 30 seconds or until heated. Stir and blend well. Add the potatos and toss to coat.
• Place potatos on baking sheet around the prepared pork.
• Roast for 10 minutes at 425. Reduce heat to 375 and continue to roast until the center of meat reaches 155 degrees, approximately 15 more minutes. Remove ONLY THE PORK from oven and place on a plate and cover tightly with additional foil and allow to rest for 10 minutes. Stir the potatos and continue baking until tender, another 5 to 10 minutes, while the pork rests.
• For the apples: While pork is baking, core apples. I leave the peeling on, but if you prefer, feel free to peel them. Slice into 1/2" slices. Toss with a little bit of the lemon juice. Set aside.
• Bring water, sugar, corn syrup and remaining lemon juice to a boil in a large skillet. Boil for 5 minutes. Add the apple slices. Reduce heat and simmer for 8 minutes, turning once after 4 minutes. Serve with pork.

Steps:

• Heat oven to 450°F. 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 potato, pears and onion 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°F, and vegetables are tender. Remove from oven; cover with foil and let stand 3 minutes before slicing. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.