Prep 20 mins
Cook 25 mins
Found this on Every Day Food web site. Dinner of roasted pork tenderloin with parsnips and sweet potatoes. The hidden ingredient in this recipe is ginger -- it adds depth and heat to the whole meal without overpowering any of the ingredients. Cook your pork until it's just pink in the center (or 140 degrees), and you'll be rewarded with the juiciest, most delicious fall dinner ever. Bon appetit!
- 1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
- 3 large parsnips, peeled, halved, and cut into 2-inch pieces
- 1 tablespoon ginger, finely grated peeled fresh
- 3 tablespoons olive oil, plus more for serving
- 2 tablespoons light-brown sugar
- 1⁄4 teaspoon cayenne pepper
- 1 pork tenderloin, excess fat and silver skin removed (about 12 ounces)
- coarse salt
- 1 bunch watercress, trimmed
- 1 lime (cut into wedges for serving)
- Preheat oven to 475 degrees. On a rimmed baking sheet, toss sweet potato, parsnips, and ginger with oil and spread in an even layer. Mix together brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145 degrees, 20 to 22 minutes. Let pork rest 10 minutes before serving.
- Toss vegetables with watercress, drizzle with olive oil, and season. Thinly slice pork and serve with any accumulated juices from sheet, the salad, and lime wedges.