pork and sweet potatoes

I started by heating the oven to 425 degrees.  Then the sweet potato wedges can roast while you prepare the pork and roast it too.  Nice dinner to have on the table in under an hour.  Here I served it with some creamed kale.

Roasted Sweet Potato Wedges

Serves 4.    

            2 lbs. sweet potatoes                           1 tsp. kosher salt

            2 Tbs. olive oil                         2 tsp. finely grated lime zest

            1 Tbs. brown sugar                              2 tsp. fresh squeezes lime juice

Heat oven to 425 degrees.  Peel sweet potatoes and cut into wedges.  Toss sweet potato wedges, olive oil, brown sugar and salt together.  Roast on a rimmed baking sheet, flipping halfway through until golden brown and tender, about 35 minutes.  Remove from oven and season with lime zest and juice.   

Rosemary and Garlic-Roasted Pork Tenderloin

Serves 4.  I found this in Sunset magazine and love that a quick, tasty, lean entrée can be had for less than 200 calories per serving. 

            1 pork tenderloin (about 1 lb.)            ½ tsp. kosher salt

            2 garlic cloves, minced                        ¼ tsp. ground black pepper

            2 tsp. chopped fresh rosemary            2 Tbs. olive oil

            ½ tsp. ground cumin

Heat oven to 425 degrees.  Cut pork tenderloin in half crosswise.  Mix garlic, rosemary, cumin, salt and pepper and rub mixture all over pork.

Heat oil in a medium ovenproof frying pan over high heat.  Add pork and cook, turning as needed, until outside is completely seared, about 3 minutes total.

Put pan in oven and roast pork until done the way you like, about 10 minutes for medium (150 degrees on an instant-read thermometer). Let rest 5 minutes before slicing.