Thursday, January 7, 2010

From Eat Better America - Pork Tenderloin

This was DELICIOUS! The only change I made was to fry the sage that I used for garnish. It increased the fat and calories, but not by much.

Served it with a salad of spinach, mushrooms, bean sprouts, and Asian Mix Salad topping. Just a little EVOO and Rice Vinegar to dress.

Roast pork tenderloin with rosemary, sweet potatoes and pears for an elegant dinner. From eatbetteramerica.

Prep Time:15 min
Start to Finish:45 min

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

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.

2. In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.

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 160°F, and vegetables are tender. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.

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