Pork Tenderloin with Roasted Sweet Potatoes
Sweet potatoes baked in orange juice and oregano create a natural 'roasting rack' for seasoned pork tenderloin
Hands On: 15 | Total: 70 | Makes: 6 servings (3 oz pork with 1 cup potatoes each)
PAMŽ Original No-Stick Cooking Spray
2 pounds sweet potatoes, cut into 1-inch pieces
1 cup orange juice
2 teaspoons dried oregano, divided
2 tablespoons Pure WessonŽ Vegetable Oil
2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 pounds pork tenderloin
- Preheat oven to 400°F. Spray 13x9-inch baking pan with cooking spray.
- Place potatoes in baking pan. Combine orange juice and 1 teaspoon oregano in small bowl; pour over potatoes. Combine oil, garlic, remaining 1 teaspoon oregano, salt and pepper in small bowl. Coat pork with seasoned oil mixture; place on top of potatoes.
- Cover pan tightly with aluminum foil; bake 35 minutes. Increase oven temperature to 425°F. Remove foil; bake uncovered 10 to 15 minutes more or until pork is slightly pink in center (160°F) and potatoes are tender. Let pork stand 5 minutes before slicing.
6 servings (3 oz pork with 1 cup potatoes each) Calories 270; Total Fat 8 g (Saturated Fat 2 g); Cholesterol 62 mg; Sodium 272 mg;
Carbohydrate 25 g; (Dietary Fiber 3 g, Sugars 10 g); Protein 24 g;
Percent Daily Values*: Vitamin A 343%; Vitamin C 47%; Calcium 5%; Iron 11%
* Percent Daily Values are based on a 2,000 calorie diet.
Line baking pan with aluminum foil and spray with cooking spray to make clean-up easy.