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| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 large sweet potato peeled, halved, and sliced 1/2 inch thick (limit to 2 cups for whole recipe)
- 3 large parsnips halved and cut into 2 inch pieces
- 1 tablespoon finely grated peeled fresh ginger
- 3 tablespoons extra virgin olive oil plus more for serving
- 2 tablespoons light brown sugar
- 1/4 teaspoon cayenne pepper
- 1 (1 pound) pork tenderloin excess fat and silver skin removed
- Coarse salt
- 1 bunch watercress trimmed
- lime wedges for serving
Ingredients
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Instructions
- Preheat oven to 475 degrees F.
- On a rimmed baking sheet, toss the sweet potato, parsnips, and ginger with oil and spread in an even layer.
- Mix together the brown sugar and cayenne, rub all over the pork, and add pork to the sheet pan.
- Season pork and vegetables with salt, and roast until an instant-read thermometer inserted into the center of the pork reads 145 degrees F, 20-22 minutes.
- Let pork rest 10 minutes.
- Meanwhile, toss the roasted vegetables with the watercress, drizzle with oil, and season with salt.
- Slice the pork and serve with any accumulated juices from the sheet, the salad, and lime wedges.
Recipe Notes
Recipe adapted from One Pot Martha Stewart Living, retrieved January 2015.