Savory Pork Tenderloin and Rosemary Sweet Potatos

Lisa Myrick


The sweetness added by the honey in the sweet potatoes balances so well with the savory herb blend on the pork. The glazed apples are also a nice addition to both the pork and sweet potatoes. It plates up beautifully but is so easy to put together. Green beans with almonds are a nice green side dish with this meal. This is often the birthday meal of choice by both family and friends.


☆☆☆☆☆ 0 votes

25 Min
25 Min



  • 1-1/4 lb
    pork tenderloin, trimmed of fat and silver skin
  • 1-1/2 tsp
    dried basil leaves, crushed
  • 1-1/2 tsp
    dried oregano leaves, crushed
  • 1-1/2 tsp
    dried marjoram leaves, crushed
  • 1-1/2 tsp
    garlic powder
  • ·
    salt, to your own taste
  • ·
    pepper, to your own taste

  • 3 large
    sweet potatoes, peeled, cut into bite sized chunks
  • 2 Tbsp
    olive oil
  • 4 Tbsp
  • 1 tsp
    dried rosemary, crushed
  • 1/2 tsp

  • 2 large
    apples, cored, skin on, cut into 1/2' slices (honey crisp, golden delicious, granny smith are good choices)
  • 1/4 c
    fresh lemon juice
  • 1 c
  • 1/2 c
  • 1/4 c
    light corn syrup

How to Make Savory Pork Tenderloin and Rosemary Sweet Potatos


  1. Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil. Spray with cooking spray. Set aside.
  2. 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.
  3. Rub herb mixture all over pork. Place in center of baking sheet and set aside.
  4. 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.
  5. Place potatos on baking sheet around the prepared pork.
  6. 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.
  7. 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.
  8. 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.

Printable Recipe Card

About Savory Pork Tenderloin and Rosemary Sweet Potatos

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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