Ingredients
6 sprigs
Fresh rosemary
6 sprigs
12-15 sprigs
Fresh thyme
12-15 sprigs
4
Fresh sage leaves
4
3 cloves
Garlic
3 cloves
1 lb.
Brussel sprouts
1 lb.
1 lb.
Sweet potatoes, 1" cubes
1 lb.
2
Shallots, quartered
2
to taste
Salt
to taste
to taste
Pepper
to taste
for drizzling
Olive oil
for drizzling
Directions
Preheat the oven to 425ºF and pour 1–2 tablespoons of oil evenly across a sheet pan.
Cube the sweet potatoes into 1-inch pieces or smaller, and cut the Brussels sprouts in half.
Place the pork tenderloin in the center of the sheet pan, then arrange the sweet potatoes and Brussels sprouts around it.
Drizzle everything with oil, toss to coat evenly, and season with salt and pepper to taste.
Add sprigs of rosemary and thyme, thin slices of sage leaves, and minced garlic around the pan.
Bake in the preheated oven for 20–25 minutes, flipping the tenderloin and vegetables after the first 10 minutes for even cooking.
Remove from the oven and let the pork rest for 5 minutes.
Slice the pork into 1-inch sections and serve with the roasted vegetables.
For the Love of Meat
