Ingredients
1/2
cup butter, melted
1
tablespoon thinly sliced fresh sage leaves
1
teaspoon salt
1/2
teaspoon black pepper
2
medium sweet potatoes, quartered lengthwise
2
medium Gala apples, cored and quartered
1
medium sweet onion, cut into 1-inch pieces
1
lb pork tenderloin
1/2
cup real maple syrup
1
tablespoon fresh lemon juice
1/4
cup chopped pecans, toasted
Preparation
Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.
In large bowl, mix melted butter, sage, salt and pepper. Add sweet potatoes, apples and onion; toss to coat. Using tongs or slotted spoon, transfer to pan in single layer. Add pork to bowl with mixture, and toss to coat. Add to pan with vegetables. Roast 23 to 27 minutes or until pork is no longer pink (145°F) and potatoes are fork-tender.
Meanwhile, in 1 1/2-quart saucepan, heat maple syrup just to boiling over medium heat. Immediately reduce heat to low; cook 7 to 8 minutes or until reduced to 1/3 cup. Remove from heat. Stir in lemon juice. Set aside.
Slice pork, and divide among 4 plates. Divide potato mixture on top of pork; drizzle with maple syrup. Top with pecans.
