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If turkey isn’t your thing or if you are just looking for an easy weeknight meal while you prep the big feast, I would suggest something like this. My only complaint was that it was a little bland so we sprinkled a lot of seasoning on the veggies. It also took longer to cook so I may leave it uncovered next time.

One Pan Roasted Pork with Sweet Potato, Pear, Apple and Garlic

(Adapted from Garlic Matters)


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1 pork tenderloin – 1lb |16 oz| 450g

2 tablespoons Italian seasoning

4 tablespoons olive oil

1 pear, unpeeled, sliced lengthwise into ½ inch thick pieces

1 apple, unpeeled, sliced lengthwise into ½ inch thick pieces

5 garlic cloves – quartered with wrappers one

1 cup sweet potato sliced into 1 inch by ½ inch pieces

Salt & pepper


Preheat oven to 338 F (170C).


Coat 9 inch by 9 inch oven pan in olive oil.


Pat dry your pork tenderloin and brush generously with olive oil. Season with salt and pepper and sprinkle Italian seasoning all around. Place the pork tenderloin in the pan.


Slice your vegetables and to very small pieces, about ½ garlic clove size works best (don’t peel them, not even garlic), and add them to the pan with the pork.


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Pork tenderloin which weighs 1 lb |16 oz| 450g should be roasted for 28-32 minutes (or 6-7 min per every 0.22 lb|3.5 oz|100g of meat).


Remove the pork pan from the oven and rest the meat for 5 minutes before slicing to ½ inch pieces and serving with the roasted veg.

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