Pork Tenderloin with Roasted Sweet Potato and Steamed Asparagus

Ingredients

• pork tenderloin 5 oz
• sweet potato 1 medium
• asparagus 1 cup
• olive oil 1 tsp

Method

1. Preheat the oven. Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potato and pork tenderloin.
   Tip: Make sure the oven is fully preheated before putting the food in for even cooking.
2. Prepare the sweet potato. Wash the sweet potato thoroughly. You can peel it if you prefer, but leaving the skin on adds fiber and nutrients. Cut the sweet potato into evenly sized cubes or slices for faster roasting.
   Tip: Cutting the sweet potato into uniform pieces ensures they cook evenly.
3. Roast the sweet potato. Place the sweet potato pieces on a baking sheet lined with parchment paper. Drizzle half a teaspoon of olive oil over them and toss to coat evenly. Spread them out in a single layer. Roast in the preheated oven for about 25 minutes, turning halfway through, until tender and lightly browned.
   Tip: Use a spatula to turn the sweet potatoes halfway through roasting to get an even caramelization.
4. Prepare the pork tenderloin. While the sweet potato is roasting, pat the pork tenderloin dry with paper towels. Rub the remaining half teaspoon of olive oil evenly over the pork. Season with salt and pepper or your favorite herbs if desired.
   Tip: Drying the pork helps it brown better in the oven.
5. Roast the pork tenderloin. Place the pork tenderloin on a separate baking tray or in an oven-safe dish. Roast in the oven alongside the sweet potato for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.
   Tip: Rest the pork for 5 minutes after roasting to allow juices to redistribute.
6. Steam the asparagus. While the pork and sweet potato are roasting, prepare the asparagus by trimming off the tough ends. Place the asparagus in a steamer basket over boiling water, cover, and steam for 4-6 minutes until bright green and tender-crisp.
   Tip: Don't overcook the asparagus; it should still have a slight crunch.
7. Plate and serve. Slice the rested pork tenderloin into medallions. Arrange the roasted sweet potato and steamed asparagus on a plate. Drizzle any remaining olive oil over the asparagus or vegetables for extra flavor. Serve immediately.
   Tip: Garnish with fresh herbs like parsley or thyme if desired for added aroma and presentation.

Pro tips

• Use a meat thermometer to ensure the pork is cooked safely and remains juicy.
• Cut vegetables into similar sizes for even cooking and better texture.