YOUR SOLIN GENERATED RECIPE
Cinnamon-Spiced Pork Tenderloin with Roasted Sweet Potatoes and Crispy Green Beans
Savor the warm aroma of cinnamon and spices embracing tender pork tenderloin, perfectly complemented by the natural sweetness of roasted sweet potatoes and the bright crunch of crispy green beans. This well-balanced dinner dish offers a delightful mix of savory and sweet notes with textures that make every bite satisfying.
INGREDIENTS
6 ounces Pork Tenderloin (~170g)
1 medium Sweet Potato (~130g)
1 cup Green Beans (~125g)
1 tablespoon Olive Oil (~13.5g)
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the pork tenderloin dry and season with salt, pepper, ground cinnamon, and garlic powder. Let it sit for 10 minutes to absorb the flavors.
Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss them in half of the olive oil, and sprinkle with a pinch of salt and pepper.
Trim the ends of the green beans. Toss them in the remaining olive oil, and season with salt and pepper.
Place the sweet potatoes on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crispy on the edges.
While the sweet potatoes roast, heat a skillet over medium-high heat. Sear the pork tenderloin on all sides until nicely browned, about 2-3 minutes per side.
Transfer the seared pork tenderloin to the oven (if needed, using the same baking sheet after the sweet potatoes are done or a separate one) and roast for about 10-12 minutes until the internal temperature reaches 145°F (63°C).
In the meantime, lightly steam or sauté the green beans until they are crisp-tender, about 4-5 minutes.
Allow the pork to rest for 5 minutes before slicing. Serve the sliced pork tenderloin alongside roasted sweet potatoes and crispy green beans.