Roasted Pork Loin and Sweet Potatoes

Pork tenderloin with carrots and rosemary recipe.

4.24 from 17 votes

Roasted Pork Loin and Sweet Potatoes

Sheetpan Roasted Pork Loin and Sweet Potatoes Dinner - delicious tender pork loin baked with sweet potatoes for a one pot dinner the whole family loves!

Prep Time10

Cook Time55

Total Time1 5

Course: Main Dishes

Cuisine: American

Keyword: comfort food, easy dinner, family friendly, main dish, one pot, pork, pork loin, roasted

Servings: servings

Author: Courtney O'Dell

Equipment

HexClad Chef's Knife, 8-Inch Japanses Damascus Stainless Steel Blade, Full Tang Construction, Pakkawood Handle
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17 1/4 x12 1/4 x1

Ingredients

3 lb pork loin
1 tbsp celtic sea salt and fresh cracked pepper
4 tablespoons butter in pats
2 shallots diced
8 cloves garlic
4 sweet potatoes cut into 1" chunks
1 teaspoon each fresh rosemary, thyme, parsley - roughly chopped
1 cup dry white wine

Instructions

Preheat oven to 375 degrees F.
Remove pork from packaging, pat dry with paper towels.
Rub with a little olive oil and season well.
Brown in a pan, just to get color on all sides of the loin, about 10 minutes.
While loin is browning, prepare ingredients in roasting pan or on baking sheet with a deep rim.
Cut sweet potatoes into 1" chunks.
Add garlic cloves, diced shallot and onion, and herbs.
When loin has browned, place into dish over vegetables and place the butter in four pats across the loin.
Add wine to dish.
Cover with lid or wrap with foil.
Roast, covered, for 30 minutes.
Remove lid or foil and continue cooking until the pork reaches an internal temperature of 140 degrees F, another 10-15 minutes.
Let sit on a cooling rack or platter, tented with foil, at least 10 minutes before slicing.
Serve and enjoy!

Notes

Pork loin is safely cooked at an internal temperature of 145°F. I remove from oven at 140, and let it carryover cook to 145.
Use a meat thermometer inserted into the thickest part of the loin for the most accurate reading
If you don't have shallots on hand, a small diced yellow onion works as a substitute
Let the pork rest under foil after roasting so the juices redistribute before slicing

Nutrition

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