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Roasted Pork Tenderloins with Sweet Potatoes and Pears

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By Betty Crocker Kitchens
Updated Feb 13, 2012
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You'll have plenty of time for cozy winter hugs with this simple dish of pork roasted with sweet potatoes, pears and fresh sage.

Roasted Pork Tenderloins with Sweet Potatoes and Pears

  • Prep Time 15 min
  • Total 45 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 pork tenderloin (1 to 1 1/4 lb)
  • 2 teaspoons chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage leaves, crushed
  • 1/4 teaspoon coarse ground black pepper
  • 1 large dark-orange sweet potato (about 1 lb), peeled, cut into 1 1/2-inch pieces
  • 2 firm ripe small pears, unpeeled, each cut into 6 wedges
  • 1 medium sweet onion, halved crosswise, cut into thin wedges
  • 1 tablespoon olive oil
  • Fresh sage leaves, if desired

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork.
  • Step 
    2
    In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
  • Step 
    3
    Bake 25 to 30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F, and vegetables are tender. Remove from oven; cover with foil and let stand 3 minutes before slicing. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.

Nutrition

290 Calories
8g Total Fat
27g Protein
28g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
370mg
16%
Potassium
850mg
24%
Total Carbohydrate
28g
9%
Dietary Fiber
5g
20%
Sugars
14g
Protein
27g
% Daily Value*:
Vitamin A
270%
270%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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