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.

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25 Min
25 Min


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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


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

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About Savory Pork Tenderloin and Rosemary Sweet Potatos

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

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