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Categories:Viewed: 85 - Published at: 3 years ago
Ingredients
- 1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
- 3 large parsnips, peeled, halved, and cut into 2-inch pieces
- 1 tablespoon ginger, finely grated peeled fresh
- 3 tablespoons olive oil, plus more for serving
- 2 tablespoons light-brown sugar
- 14 teaspoon cayenne pepper
- 1 pork tenderloin, excess fat and silver skin removed (about 12 ounces)
- coarse salt
- 1 bunch watercress, trimmed
- 1 lime (cut into wedges for serving)
Method
- Preheat oven to 475 degrees.
- On a rimmed baking sheet, toss sweet potato, parsnips, and ginger with oil and spread in an even layer.
- Mix together brown sugar and cayenne and rub all over pork; add to sheet.
- Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145 degrees, 20 to 22 minutes.
- Let pork rest 10 minutes before serving.
- Toss vegetables with watercress, drizzle with olive oil, and season.
- Thinly slice pork and serve with any accumulated juices from sheet, the salad, and lime wedges.
