Pork Tenderloin with Roasted Sweet Potatoes
Sweet potatoes and Green Beans Almondine are served with a zesty tenderloin.
Serves 2 to 3
- 1 Tender Choice® Peppercorn Medley pork tenderloin
- 3 sweet potatoes
- 1 lb fresh green beans
- ½ cup sliced almonds
- 5 T salted fresh butter
- Salt and pepper to taste
Preheat oven to 350° F. Gently rinse sweet potatoes and pat dry. Place onto baking dish and bake for approximately 45 minutes.
After 45 minutes, place the tenderloin on a baking sheet and place into the oven to bake simultaneously with the sweet potatoes. Let the tenderloin cook to an internal temperature of 145° F using a meat thermometer, and allow to rest for 3 minutes.
For Green Beans Almondine: Gently rinse beans, and place into small pot. Cover beans with water and bring to a boil, then drain water. Stir in 2 tablespoons of butter and sliced almonds. Add salt and pepper to taste.
To serve, slice pork tenderloin into ¼ inch slices. Top sweet potatoes with 1 tablespoon of butter and season to taste. Enjoy!