Recipe by Sydney Mike
I found this recipe in the 2007 Taste of Home The Busy Family Cookbook, but tweaked it for just the 2 of us!
Top Review by cookohio
I make this frequently and since my husband loves the spicy sweet potatoes at a local restaurant, I spice this recipe up quite a bit. I add a Cajun seasoning and a little cayenne to the spice mix, I leave out the cardamom, but use the cinnamon. I also marinate the pork in olive oil, and fresh garlic. It's just a spicier version of the original. We love it.
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 1⁄8 teaspoon black pepper
- 1 large sweet potato, in 1-inch slices (peeled or not)
- 2 teaspoons olive oil, divided
- 1 (3/4 lb) pork tenderloin
- 2 large tart apples, peeled
Directions See How It's Made
- Preheat oven to 425 degrees F, then coat the inside of a 9"x9" baking pan with nonstick cooking spray.
- In a small bowl, combine salt, cinnamon, cardamom & pepper.
- In a large bowl, place the sweet potato slices & sprinkle them with just 1/2 teaspoon of the spice mixture & just 1 1/2 teaspoons of the oil, then toss to coat.
- Arrange the sweet potato slices in a single layer in the prepared baking pan, then bake uncovered for 10 minutes.
- Meanwhile, cut the pork tenderloin in half, then rub the remaining oil over the pork, before coating it with the remaining spice mixture.
- Place the coated pork halves over the sweet potato slices & bake for 15 minutes.
- Meanwhile, cut each apple into 8 wedges, & when the pork has baked for 15 minutes, turn the pork over & arrange the apples around the meat.
- Bake another 15 minutes longer or until a meat thermometer reads 145 degrees F ~ That's my reading, but if you're a traditionalist, you'll want it to read 160 degrees F!