3 Sprigs Fresh Rosemary about 3 inches long, chopped (or about 2½ tsp. dried)
5 Tbsp. Extra Virgin Olive Oil, divided
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Pre-heat oven to 425 degrees.
Remove pork from the fridge and allow it to sit on the counter until the oven pre-heats.
Wash your sweet potatoes, apples, and fresh rosemary. Then chop the apples and sweet potatoes into bite-sized pieces and place in a large bowl. Chop up 1 sprig or rosemary (or 1 tsp. dried) and add to the bowl along with 2 Tbsp. of olive oil and salt and pepper to taste. Toss to combine and set aside.
In a small bowl, combine 1 Tbsp. of oil, salt, pepper, and remaining rosemary. Mix well and rub all over the pork tenderloin.
Heat the remaining 2 Tbsp. of oil over medium-high heat in a large oven proof skillet, I prefer a cast iron skillet.
Transfer the tenderloin to the skillet and sear the outside, using tongs to turn it over. This should only take about 1 minute.
Arrange the sweet potatoes and apples around the tenderloin. Try to place the sweet potatoes on the very bottom because the apples tend to get soggy there
Transfer the skillet the oven and roast for 20 minutes, or until the tenderloin is just cooked through or 155 degrees in the center.
Allow to rest 5 minutes before cutting into the tenderloin.