Rosemary Roasted Pork Tenderloin

Directions

Heat oven to 450 degrees. Spray 15x10x1 in pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, dried sage, and pepper. Rub half of mixture on pork. In med bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork. Bake 25 to 30 min, stirring vegetables and pears gently once or twice during baking, until pork has slight blush or pink in center and meat thermometer inserted in center reads 160 degrees, and vegetables are tender. Cut pork into ½ in slices. Serve with vegetables. Garnish with sage leaves.

Ingredients

• 4 servings
• 1 pork tenderloin (1 to 1 ¼ lb)
• 2 tsp chopped fresh rosemary leaves
• ½ tsp salt
• ½ tsp dried sage leaves, crushed
• ¼ tsp pepper
• 1 lg sweet potato, peeled, cut into cubes
• 2 firm ripe pears, cut into 6 wedges each
• 1 med sweet onion, cut into thin wedges
• 1 tbs evoo
• Fresh sage leaves, optional

Parsed from recipe text (no separate ingredient records).