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    You are in: Home / Recipes / Crusty Pork Tenderloin With Sweet Potato and Apple Recipe
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    Crusty Pork Tenderloin With Sweet Potato and Apple

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Budgiegirl's Note:

    This recipe makes 2 different meals. Use the leftovers to make Yummy Pork Fried Rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450.
    2. 2
      Spray a 9x13 inch baking dish with non-stick spray.
    3. 3
      Mix parsley, lemon zest, garlic, oil, ¼ tsp salt and the to a paste in a small bowl.
    4. 4
      Place the pork in the baking dish. Spread the parsley mixture evenly over the top of the pork and let stand 5-10 minutes.
    5. 5
      Meanwhile, place the sweet potato slices and water in a small microwavable dish.
    6. 6
      Cover and microwave on high until parcooked, 3 minutes, drain.
    7. 7
      Place sweet potato slices and apple wedges around the pork.
    8. 8
      Lightly spray sweet potatoes and apple wedges with nonstick spray; then sprinkle with sugar, cinnamon, and remaining ¼ tsp salt.
    9. 9
      Roast until an instant read thermometer inserted in the center of the pork registers160 and sweet potato and apple is tender, about 30 minutes.
    10. 10
      Cover lightly with foil and let stand for 5 minutes.
    11. 11
      Cut the pork crosswise in two. Wrap half and refrigerate for up to 3 days for later use.
    12. 12
      Cut the remaining pork into 6-8 slices and serve with sweet potato and apple.

    Ratings & Reviews:

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    Nutritional Facts for Crusty Pork Tenderloin With Sweet Potato and Apple

    Serving Size: 1 (318 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 497.6
     
    Calories from Fat 132
    26%
    Total Fat 14.7 g
    22%
    Saturated Fat 4.6 g
    23%
    Cholesterol 149.6 mg
    49%
    Sodium 773.6 mg
    32%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 6.2 g
    25%
    Sugars 15.3 g
    61%
    Protein 49.1 g
    98%

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