GLUTEN-FREE ROSEMARY ROASTED PORK TENDERLOIN

Gluten-Free Rosemary Roasted Pork Tenderloin image

Roast pork tenderloin with rosemary, sweet potatoes and pears for an elegant dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 pork tenderloin (1 to 1 1/4 lb)
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon dried sage leaves, crushed
1/4 teaspoon coarse ground black pepper
1 large dark-orange sweet potato (about 1 lb), peeled, cut into 1 1/2-inch pieces
2 firm ripe small pears, unpeeled, each cut into 6 wedges
1 medium sweet onion (halved crosswise), cut into thin wedges
1 tablespoon olive oil
Fresh sage leaves, if desired

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork.
In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
Bake 25 to 30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F, and vegetables are tender. Remove from oven; cover with foil. Let stand 3 minutes. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.

Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 50 mg, Fat 1, Fiber 5 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 12 g, TransFat 0 g