When I put this recipe on the menu I had no idea how hard it would be to get my hands on a pork loin. It just never went on sale at the grocery store so I had to improvise. I used a pork tenderloin instead and I could not be happier with the results.
This was really fun to cook and absolutely delicious. I was skeptical about using chili powder and cumin with sweet potatoes and apples, but the spices turned them into a savory, spicy dream. I made a few changes to the recipe, choosing to spice the pork as well as the sweet potatoes and apples, and leaving out the onion (you know how we feel about onions in this house), but the overall flavor was along the same lines as the original recipe.
Why did I love this recipe?
1) Sweet potatoes are amazing. They're so underrated! Sweet potatoes are insanely healthy and have a unique texture and taste that give this recipe a lot of dimension.
2) It's fall! Technically true, although Tennessee is still in the high 70's right now. My point is that fall is the perfect time to cook with apples because fall apples are the juiciest, firmest, and most flavorful. I was super surprised by how savory these apples turned out. I am now a huge fan of chili powder, cumin, and apples.
3) This was so easy to make that I'm almost embarrassed to share the recipe with you. I mean, you basically put everything in the oven and go read a book while it cooks.
My photographs are for a 1 1/4 lb pork tenderloin. The recipe is for two 1 1/4 lb pork tenderloins or a 2 1/2 lb pork loin. This recipe (as it's written here) should feed 5-6 adults.
So get off your butt for a few minutes and head to the kitchen to welcome fall with this delicious meal.
Spiced Roasted Pork Tenderloin with Apples and Sweet Potatoes
Source: Gluten Free Fix
2 (1 1/4 lb) pork tenderloins or 1 (2 1/2 lb) pork loin
2 large sweet potatoes
4 large apples (I used Gala but you can use any large, firm, cooking style apple you like)
1 tsp chili powder (divided)
1 tsp ground cumin (divided)
2 tsp paprika (divided)
salt and pepper
Preheat the oven to 500 degrees and line a large cookie sheet with aluminum foil.
In a small bowl (a pinch bowl or I used one of Bailey's bowls) combine 1/2 tsp chili powder, 1/2 tsp cumin, and 1 tsp paprika and mix to combine.
Lay the pork on the pan and drizzle with olive oil and massage into the pork. Sprinkle the pork with salt and pepper and evenly distribute the spice mixture to all sides of the pork.
Massage a bit more just to be sure all of the surface is covered with spices. Place in the oven at 500 degrees and cook for about 15 minutes, turning once about halfway through.
While the pork is roasting core and chop your apples (I peeled them as well but it's not necessary, just my preference) and peel and chop your sweet potatoes into relatively large chunks.
Place them in a medium mixing bowl and drizzle with olive oil. Add the remaining chili powder, cumin, and paprika and sprinkle with salt and pepper. Toss the apples and sweet potatoes until they are evenly coated in olive oil and spices.
Arrange the apples and sweet potatoes around the pork on the baking sheet. Return it to the oven and reduce the heat to 450 degrees.
Roast for about 15-30 minutes (15-20 minutes for the pork tenderloin and 20-30 minutes for the pork loin) until the pork is cooked through and the apples and sweet potatoes are soft and starting to brown.
Let the pork rest for at least 10 minutes before transferring to the cutting board to slice. Slice it and return it to the pan along with the juices and the apples and sweet potatoes.
Serve with a green vegetable and enjoy! Okay, obviously we didn't have a green vegetable tonight but that's only because I forgot to get greens for a salad.