Roasted Pork Tenderloin Salad with Glazed Sweet Potatoes
Preheat the oven to 425 F. Cover a large, rimmed baking sheet with aluminum foil. Place the sweet potatoes onto the foil and drizzle with a bit of oil, tossing to coat. Roast them for 20 to 25...
Keywords
- pork tenderloin
- sweet potato
- glazed
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Cooking tools:
- Mason jar
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Measuring cup
- Measuring spoon
- Peeler
- Chef's knife
- Cutting board
- Fork
- Serving platter
Ingredients
- 1 fully cooked pork tenderloin*
- 2 lbs. sweet potatoes, peeled and cut into 1 ½-inch chunks
- Olive oil, for roasting the sweet potatoes
- 6 cups mixed greens
- 1 Honeycrisp apple, quartered, cored and sliced
- ¼ cup dried cranberries
- 2 Tbs. pepitas, may substitute sliced almonds
- ¼ cup good olive oil
- 1 ½ Tbs. red wine vinegar
- 1-2 Tbs. honey, depending on how sweet you prefer the dressing
- 2 tsp. spicy brown mustard
- Salt
- pepper
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