Pork Tenderloin with Roasted Sweet Potatoes
Minutes Prep time: 15
Minutes Total time: 70
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 70
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 pounds sweet potatoes, cut into 1-inch pieces
1 cup orange juice
2 teaspoons dried oregano, divided
2 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 pounds pork tenderloin
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 25 g | 8% |
Cholesterol | 62 mg | 21% |
Total Fat | 8 g | 13% |
Iron | 2 mg | 11% |
Calories | 270 kcal | 14% |
Sodium | 275 mg | 11% |
Protein | 24 g | 48% |
Saturated Fat | 2 g | 9% |
Sugars | 10 g | 1% |
Vitamin C | 28 mg | 47% |
Preheat oven to 400°F. Spray 13x9-inch baking pan with cooking spray.
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.
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.
Line baking pan with aluminum foil and spray with cooking spray to make clean-up easy.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Pork Tenderloin with Roasted Sweet Potatoes