Rosemary Pork Tenderloin and Savory Sweet Potato “Fries” with Asparagus

Thursday, March 10, 2011

Rosemary Pork Tenderloin, Sweet Potato Fries & Asparagus

  • 18 ounce pork tenderloin
  • 2 cloves of garlic
  • 2 tsp dried rosemary
  • ½ tsp salt
  • ½ tsp pepper
Mix garlic, rosemary, salt and pepper together and coat tenderloin well with the mixture. Bake covered in foil at 350 degrees until the center temperature reaches 160 degrees (buy a meat thermometer – they are only about $4).
Sweet Potatoes
  • 2 medium sweet potatoes
  • 2 tbsp olive oil (1 tbsp per person)
  • 2 tsp taco seasoning
Puncture a sweet potatoes a couple times with a knife and microwave for about five –eight minutes, until sweet potatoes are soft but not fully cooked. Let cool (while pork cooks) and then slice into french-fry like portions.  Mix olive oil and taco seasoning together well. Put sweet potato slices into a gallon-size zip lock bag and pour the taco seasoning mix over it. Shake until all fries are coated. Place fries onto a foil-covered baking sheet.
Once the pork has reached 160, remove it and leave covered. Turn oven to 425 degrees and put fries in. At this point, start the asparagus (either use a steamer or place them in shallow water in a frying pan and boil).
Remove fries from oven when they appear to be getting crispy (about fifteen minutes). Slice pork and serve!
Portions:  1 Carb, 2 Protein (Level 1) or 4 Protein (Level 3), 1 Vegetable, 1 Fat.  
(Approximately 570 calories for Level 1, 770 for Level 3)