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