This Roasted Pork Apple Sweet Potato Dinner Must Be On The Menu Tonight
It’s no secret that sheet pan dinners are a huge hit for busy families, and this recipe for Roasted Pork Apple Sweet Potato Dinner must be the next one you try! It’s fast, high in protein and fiber, and packed with nutrients. The flavor combination of apples and sweet potatoes with the pork is phenomenal. It’s one of my new favorite weeknight meals!
Pork tenderloin serves as the centerpiece here, surrounded by sliced sweet potato, sliced apple, and green beans, all seasoned with a little olive oil, freshly minced thyme, rosemary and good ol’ salt n’ pepper. One reason that sheet pan dinners are so popular, is that roasting is a fantastic way to cook your fresh fruits and veggies because it amplifies their natural, delicious flavors. This recipe really makes them shine!
Roasted Pork Apple Sweet Potato Dinner is a fast healthy meal in minutes!
The first thing you’ll do is heat up your sheet pan to 500°F in your oven. This will enable you to quickly sear the pork tenderloin and jumpstart the cooking process so you get to eat this incredibly flavorful meal sooner than later!
In the pic below, I threw in the green beans in with the apples and potatoes to roast at the same time. BAD IDEA. The green beans ended up overcooking and were as tough as leather! (Insert crying emoji here.)
Sheet pan dinners are cooked in stages because different ingredients have different cooking times. I learned this lesson the hard way, but if you follow the recipe just as I have it written, you won’t have any problems. You’ll prep all your ingredients beforehand, so they’re ready to go in the oven at exactly the right time.
You’ll end up removing the tenderloin about half way through the total roasting time, because PORK COOKS FAST, much faster than the other ingredients. This works in our favor because pan juices are left behind by the pork to add even more flavor to the rest of our fresh fruits and veggies. Let the pork rest, tented with foil, while the apples and veggies finish roasting. You’ll get a truly amazing tender juicy pork tenderloin that is just…. mmmmm Perfection.
What could make all this amazing food even better? A pan sauce made with the brown bits left in the pan to drizzle over our dinner! YES! The sheet pan kinda acts like a giant skillet, trapping little bits of very well done food on the bottom. This stuff is also called ‘fond’ and it’s like cooking ‘gold’, super concentrated flavor. Hands down the best way to add flavor to any dish. Scrape it up with a small amount of flavorful liquid like chicken broth or wine, and incorporate it back into your dish. In this recipe, I used a little chicken stock and a spoonful of apple cider vinegar.
Just look at that amazingly soft and seasoned tenderloin surrounded by colorful and delicious potatoes, apples and green beans! Give this recipe for Roasted Pork Apple Sweet Potato Dinner a try tonight. Serve that healthy amazing looking dinner and give yourself a pat on the back for being super awesome in the kitchen :0) Enjoy, and as always, please consider subscribing, sharing comments below and rating the recipe!Print
This Roasted Pork Apple Sweet Potato sheet pan dinner is an amazing combination of fruit, veggies and protein all in one meal. Pork tenderloin, ambrosia apple, sweet potato and green beans are seasoned with olive oil, rosemary and thyme.
- 1 pound pork tenderloin
- 3 tablespoons olive oil (NOT extra virgin)
- 1 and 1/2 tablespoons chopped fresh thyme
- 1 and 1/2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 to 1 1/2 pounds sweet potato (usually two potatoes)
- 1 large Ambrosia or Braeburn apple
- 1 can cut green beans (or 7 ounces fresh)
- 1/2 cup chicken broth
- 1 tablespoon apple cider vinegar
- 3 tablespoons unsalted butter
- Set a rimmed baking sheet in the oven on the center rack. Set the oven to heat to 500 degrees F.
- While the oven warms, mince the herbs and mix them with the olive oil, salt and pepper. Rub one tablespoon of the mixture over the entire pork tenderloin, and set it aside. Peel and slice the potatoes and apple into 1/4 inch thick wedges. Place them in a bowl, and toss with two tablespoons of the herb-oil mixture. Toss the green beans with the remaining herb-oil mixture (if using fresh, chop the ends of the green beans off first) and set aside.
- When the oven has reached 500 degrees, remove the hot pan and place the pork directly in the center. The pan will warp, but it will straighten out as the meat cooks. Place the sheet pan and pork back into the oven and turn the oven temperature to 450 degrees. Bake for 5 minutes, remove from oven again, and arrange apple-potato mixture on the sheet pan around the pork. Try to even everything out into one layer as best you can. Bake for about 12 minutes, or until the pork registers 140 degrees F in the thickest part. Remove pork from the pan and set on a cutting board and tent with foil.
- Add the green beans and stir/flip the potatoes and apples. Bake for about 15 minutes, or until the potatoes are tender. Remove all veggies and apples to a serving dish. Pour chicken broth and vinegar into the pan and add the butter. Let the liquid sit in the pan while you slice the pork tenderloin into 1/2 inch thick slices. Place the pork on top of the veggies and apples. Pour any liquid from the pork into the sheet pan. Scrape the bottom of the sheet pan to remove the browned bits and finish melting butter. Pour sauce over the food and serve.
- Category: Dinner
- Cuisine: American
- Serving Size: 1/4 recipe
- Calories: 540
- Sugar: 17.7 g
- Sodium: 869 mg
- Fat: 24 g
- Saturated Fat: 8.5 g
- Carbohydrates: 48.3 g
- Fiber: 9.7 g
- Protein: 35.1 g
- Cholesterol: 106 mg
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