Sheet pan pork tenderloin with sweet potatoes

Lean tenderloin is roasted to juicy perfection with asparagus and sweet potatoes.

Recipe provided by CanolaInfo.org

320 cal Serves 4

Prep time: 0h 8m

Cook time: 0h 25m

Total time: 0h 33m

Ingredients

3 tbsp	canola oil, divided	45 mL
1 lb	pork tenderloin, fat trimmed off	500 g
1 tbsp	pure maple syrup	15 mL
1 tbsp	Dijon mustard	15 mL
1 tsp	garlic powder, divided	5 mL
1/2 tsp	black pepper, divided	2 mL
3 cups	sliced sweet potato wedges	750 mL
1 lb	thick- asparagus spears, trimmed	500 g

Directions

Step 1

Preheat oven to 425°F (220°C). Lightly grease a rimmed 13 x 18 -inch (33 x 48 cm) baking sheet with 2 tsp canola oil.

Step 2

Place pork tenderloin in a medium bowl and add maple syrup, mustard, 1/2 tsp (2 mL) garlic powder and 1/4 tsp (1 mL) pepper. Rub over the pork tenderloin.

Step 3

Warm a large non-stick skillet over medium-high heat. Add 1 Tbsp (15 mL) canola oil. When hot, add pork tenderloin and sear for 3 minutes on each side.

Step 4

While pork is searing, slice sweet potato into wedges. Place in a medium bowl and toss with remaining canola oil, garlic powder and black pepper.

Step 5

Arrange asparagus in centre of sheet pan, trying not to overlap. Place seared tenderloin on top of asparagus, pouring any remaining marinade over pork. Tuck sweet potato wedges around pork and asparagus. Roast for 20-25 minutes, until a meat thermometer inserted into thickest portion of pork registers 145°F (63°C). Transfer pork to a cutting board. Let rest for 5 minutes before slicing. Serve with asparagus and sweet potatoes.

Nutritional information Per serving (4 oz (125 g) pork, 4 oz (125 g) asparagus, 3/4 cup (175 mL) sweet potatoes) Calories 320)

Calories	320
Protein	28 g
Sodium	210 mg
Potassium	1089 mg
Total fat	10 g
Saturated fat	1.5 g
Cholesterol	75 mg
Carbohydrates	29 g
Fibre	6 g
Sugars	10 g
Added sugars	3 g