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savory pork tenderloin and rosemary sweet potatoes

(1 rating)
Blue Ribbon Recipe by
Lisa Myrick
Wilmington, NC

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.

Blue Ribbon Recipe

A wonderful roasted pork tenderloin recipe with a fall feel. The herbs on the tenderloin add a lot of flavor. We loved the rosemary mixed with the honey. The perfect flavor complements the sweet potatoes. Glazed apples add sweetness to the dish. There is just something so classic about apples and pork. It's fancy enough to be served at a special dinner but also a simple weeknight meal.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 25 Min
method Roast

Ingredients For savory pork tenderloin and rosemary sweet potatoes

  • 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 lg
    sweet potatoes, peeled, cut into bite sized chunks
  • 2 Tbsp
    olive oil
  • 4 Tbsp
  • 1 tsp
    dried rosemary, crushed
  • 1/2 tsp
  • 2 lg
    apples, cored, skin on, cut into 1/2" slices (Honeycrisp, 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 potatoes

Test Kitchen Tips
The herbs are a little heavy on this tenderloin. The seasonings can be cut back to 1 tsp each and still be flavorful. Use a meat thermometer to check the temperature of the pork tenderloin. We had to bake ours 10 minutes longer.
  • Preparing baking sheet while oven preheats.
    Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil. Spray with cooking spray. Set aside.
  • Herbs combined in a small bowl.
    Combine basil, oregano, marjoram, and garlic powder in a small bowl. Crush the herbs with the tips of your fingers until finely crushed and blended. Salt and pepper pork to your own family's taste.
  • Herbs rubbed over the pork.
    Rub herb mixture all over pork. Place in center of baking sheet and set aside.
  • Olive oil, honey, rosemary, and salt in a bowl.
    For the sweet potatoes, combine olive oil, honey, rosemary, and salt in a bowl large enough to hold potatoes. Microwave on high for 30 seconds or until heated. Stir and blend well.
  • Coating sweet potatoes in oil mixture.
    Add the potatoes and toss to coat.
  • Sweet potatoes on a baking sheet with the pork.
    Place potatoes on the baking sheet around the prepared pork.
  • Roasting the pork and sweet potatoes.
    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 the oven and place on a plate and cover tightly with additional foil and allow to rest for 10 minutes. Stir the potatoes and continue baking until tender, another 5 to 10 minutes, while the pork rests.
  • Thinly slicing the apples.
    For the apples: While pork is baking, core apples. I leave the peel on, but if you prefer, feel free to peel them. Slice into 1/2" slices. Toss with a little bit of lemon juice. Set aside.
  • Boiling water, sugar, corn syrup, and lemon juice.
    Bring water, sugar, corn syrup, and remaining lemon juice to a boil in a large skillet. Boil for 5 minutes to reduce the simple syrup by half.
  • Adding apples to the simple syrup.
    Add the apple slices. Reduce heat and simmer for 8 minutes, turning once after 4 minutes. Serve with pork.

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