Pork Tenderloin with Roasted Sweet Potatoes

4
(3 ratings)
Prep
Time
Total Time
Number Of
Ingredients
5
Servings6

Sweet potatoes baked in orange juice and oregano create a natural 'roasting rack' for seasoned pork tenderloin

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  • 2 pounds sweet potatoes, cut into 1-inch pieces
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  • 2 teaspoons dried oregano, divided
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 2 teaspoons finely chopped garlic
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  • 1/2 teaspoon ground black pepper
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Directions
  1. Preheat oven to 400°F. Spray 13x9-inch baking pan with cooking spray.
  2. 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.
  3. 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.
Cook's Tips

Line baking pan with aluminum foil and spray with cooking spray to make clean-up easy.

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Nutrition Information
Calories: 270 View complete nutrition information
Reviews (3)

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Dn March 05, 2012

This was delicious and very easy! I made it for my book club and everyone enjoyed it. I served green beans and applesauce as sides with it. Very simple and quick with very good results! I would definitely make this again!

Janice December 26, 2011

I wanted to try something different for Christmas Day dinner and found this recipe on the internet when searching pork tenderloin recipes. Everyone loved it! It was so easy to prepare and did not take hours in the oven. Although the recipe did not specify, I slice the pork tenderloin into a little bigger than 1/2 inch slices as shown in the picture. What a great meal served up with corn and broccoli. It was a lovely holiday meal with compliments from all! We will definitely add this to our list of favorites.

Jenny November 16, 2011

Delicious! The orange juice brightened the flavor of the sweet potatoes. We like our meats spicy so I added 1/8 tsp red pepper flakes to the pork marinade and also used olive instead of the vegetable oil.