Consider this entrée swap for your holiday meal this year! This recipe includes great sides as well, so it can be a simple, full meal all in one.
Gluten-Free Rosemary Roasted Pork Tenderloin
This savory entrée would be the perfect holiday swap. Forget the traditional ham or turkey, and try this gluten-free roasted pork instead! Including 2 sides, this might be the perfect celebratory winter meal.
1 pork tenderloin (1 to 1 1/4 lb)
2 teaspoons chopped fresh rosemary leaves
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, for garnish
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.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.Sweet potatoes contain carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.
Calories 290, Carbs 31 grams, Fiber 5 grams, Fat 8 grams, Sugar 12 grams, Protein 24 grams, Sodium 390 milligrams