Roasted Pork Tenderloin with Apples and Sweet Potatoes

M, E, W, P, S, N

1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. pepper
3-1/2 cups sweet potato, peeled and cubed
4 tsp. olive oil, divided
2 12 oz. pork tenderloins
3 large Granny Smith apples, peeled and cut into wedges

Preheat oven to 500° F. Coat 15x10-inch jelly roll pan with cooking spray. Set aside. In small bowl, combine salt, cinnamon, cardamom and pepper. Set aside. In large bowl, combine sweet potato, 1 tsp. spice mixture, and 3 tsp. oil; toss well. Set aside. Trim fat from pork and rub remaining spice mixture over meat. Drizzle remaining oil over pork. In a single layer in pan, arrange sweet potatoes. Bake 10 minutes. Add apples and pork; bake 10 minutes. Turn sweet potatoes, apples, and pork and bake an additional 10 minutes. Turn once more and bake 10 minutes.

M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free

Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

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