This savory sweet meal is perfect for fall and a great way to change up your lean protein.
I noticed after going through all my recipes, I didn’t have very many pork options and decided it was time to try a pork loin!
It’s a fairly inexpensive cut of meat that provides a ton of nutrition. The pork turned out juicy and tender with a great savory flavor. It also paired perfectly with the fruit and veggie sides.
Don’t be afraid to add more seasonings that fit your preferences! I like to add rosemary, especially to the sweet potato. Also feel free to use a bigger pan and add more veg! Roasted veggies would be a great addition or a side salad.
Pork: Pork tenderloin is one of the healthiest cuts of pork. This lean meat provides just 122 calories and only three grams of fat per three-ounce serving. And you’ll benefit from 22 grams of protein when you enjoy this cut of meat.
Pears: are an excellent source of fiber and have vitamin C for only 100 calories per serving.
Apples: High fiber, rich in vitamin C, potassium and several antioxidants
Sweet Potato: Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene), vitamin C and potassium. They are also a decent source of many other vitamins and minerals.
Sweet and Savory Pork Loin
- 1 lb Pork tenderloin
- 1 Tbsp Italian seasoning
- 4 tablespoons olive oil
- 1 pear, unpeeled, sliced
- 1 apple, unpeeled, sliced
- 5 garlic cloves, minced
- 2 Sweet potatoes
- Salt & pepper
- Sprinkle Cinnamon
- Preheat oven to 350 F
- Coat 9 inch by 9 inch oven pan in olive oil
- Pat dry the pork tenderloin and brush with olive oil, season with salt and pepper, and Italian seasoning and place in pan
- Dice up the sweet potato (tip: cut into small pieces to be sure they fully cook through in a shorter time), lightly coat with olive oil and season with salt, pepper, and cinnamon, and add to the pan
- Slice apple and pear lengthwise, season with cinnamon, and add to the pan
- Roughly chop up a couple garlic cloves and add to the pan
- Roast pork tenderloin for about 30 minutes (tip: 6-7 min per every 0.22 lb/3.5 oz/100g of meat)
- Move the pork to a plate to rest for 5 minutes before slicing and serving with the roasted sides