Pork Tenderloin With Roasted Sweet Potatoes and Cabbage

pork-tenderloin-sweet-potatoes-cabbage
Photo by Con Poulos
Pork Tenderloin With Roasted Sweet Potatoes and Cabbage 4.3 6 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 490 calories
    • Fat 18 g
    • Sat Fat 3.5 g
    • Cholesterol 90 mg
    • Sodium 920 mg
    • Protein 37 g
    • Carbohydrate 46 g
    • Sugar 13 g
    • Fiber 9 g
    • Iron 4 mg
    • Calcium 134 mg

Heat oven to 450° F.

Toss the sweet potatoes and cabbage with the olive oil and ½ teaspoon each salt and pepper on a rimmed baking sheet.

Combine the fennel, caraway, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Coat the pork with the spice mixture and nestle in the vegetables.

Ingredients

  1. Check 2 sweet potatoes, cut into 1½-inch wedges (1½ pounds)
  2. Check 1 small head purple cabbage (about 1½ pounds), cut into 4 wedges through the core
  3. Check ¼ cup olive oil
  4. Check Kosher salt and black pepper
  5. Check 1 teaspoon fennel seeds, crushed
  6. Check 1 teaspoon caraway seeds, crushed
  7. Check pounds boneless pork tenderloin
  8. Check Dijon mustard, for serving
  9. Check Chopped parsley, for serving

Directions

  1. Heat oven to 450° F.
  2. Toss the sweet potatoes and cabbage with the olive oil and ½ teaspoon each salt and pepper on a rimmed baking sheet.
  3. Combine the fennel, caraway, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Coat the pork with the spice mixture and nestle in the vegetables.
  4. Roast until the internal temperature of the pork registers 145° F, 20 to 25 minutes, and the vegetables are tender. Let rest for 5 minutes; slice.
  5. Serve the pork and vegetables with the mustard, sprinkled with the parsley.