Recipe: Pork Tenderloin with Apples, Sweet Potatoes, and Onions

I had a bunch of you commenting on Instagram the other day when I posted a snapshot of one of our favorite recipes, so I wanted to be sure to post it here for you to reference. First of all, all props to this discovery go to my good friend Christina from North Carolina Charm for introducing me to this staple. It’s a no-brainer, a winner for all four peeps in my household, and the fact it’s something that is easy, nutritious, AND will always guarantee leftovers, it’s on the regular rotation… 

Here’s the details on Carolina Charm’s Pork Tenderloin with Sweet Potatoes, Apples, and Onions [Adapted from Gluten Free Fix]

Ingredients

• 2.5 LB Pork Roast [tied to hold shape]
• 2 Honeycrisp Apples, quartered
• 2 Sweet Potatoes, cut into wedges
• 1 Sweet Onion, sliced
• 1/2 TSP Sweet Paprika
• 1/2 TSP Rosemary
• 1/4 TSP Cumin
• 1/4 TSP Chili Powder
• 1 TBSP Minced Garlic
• Salt and Pepper 
• Olive Oil

Directions
1|| Preheat broiler to 500. Rub pork with olive oil and season with salt and pepper. Place on sheet tray and broil for 15 minutes, flipping half way through cooking time.
2|| Meanwhile, chop apples, sweet potatoes and onions. Toss in oil and spices. Arrange on sheet tray around pork roast.
3|| Turn oven to down 450, and roast for 20-30 minutes,until apples and sweet potatoes are tender and meat reaches 120 degrees. This is a preference, most might say to cook to 140, but that is how you get dry pork. Allow the meat to rest at least 10 minutes before slicing and it will continue to cook and will be juicy! Return sliced pork and juices to the pan. Serve sliced pork with sweet potatoes, apples and onions.