Pork tenderloin, roasted sweet potatoes, and cranberries come together on one pan for an easy dinner that's cozy enough for the holidays and simple enough for a weeknight.
⏱ Time: 40 minutes
🍽 Servings: 4
⭐ Difficulty: Easy
Ingredients
- 1 pork tenderloin (1–1½ pounds)
- 2 medium sweet potatoes, peeled and cubed
- 1 cup fresh or frozen cranberries
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper if desired.
- In a large bowl, toss the sweet potatoes and cranberries with the olive oil, maple syrup, garlic powder, rosemary, salt, and pepper.
- Spread the vegetables across the sheet pan.
- Pat the pork tenderloin dry and place it in the center of the pan. Brush any remaining seasoning mixture over the pork.
- Roast for 25–30 minutes, or until the pork reaches an internal temperature of 145°F.
- Let the pork rest for 5–10 minutes before slicing.
- Serve with the roasted sweet potatoes and cranberries.
Quick Notes
- A meat thermometer is the easiest way to ensure perfectly cooked pork.
- Fresh or frozen cranberries both work well.
- Cut the sweet potatoes into evenly sized pieces so they roast evenly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add Brussels sprouts, carrots, or red onion for extra vegetables.
- Sprinkle with toasted pumpkin seeds or chopped pecans before serving for added crunch.
