Sheet-Pan Pork Tenderloin with Sweet Potatoes & Pears
Prep: 15 minutes plus standing
Roast: 25 minutes • Serves: 4
2 tablespoons olive oil
2 teaspoons pumpkin pie spice
1 teaspoon chopped fresh thyme
1/2 teaspoon ground black pepper
1-1/4 pounds pork tenderloin
2 medium Bartlett pears, cored and sliced 1/4-inch thick
1 large sweet potato, peeled and chopped
1 medium shallot, thinly sliced
1/4 cup dried cherries
1.Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. In small bowl, whisk oil, pumpkin pie spice, thyme, salt and pepper. Brush pork with 1/2 the oil mixture; place in center of prepared pan.
2.In large bowl, toss pears, potato, shallot, dried cherries and remaining oil mixture; spread around pork on pan.
3.Roast 25 minutes or until internal temperature of pork reaches 145° and vegetables are tender. Let pork stand 5 minutes before slicing.
Approximate nutritional values per serving:
356 Calories, 11g Fat (2g Saturated), 79mg Cholesterol,
387mg Sodium, 34g Carbohydrates, 5g Fiber, 30g Protein