Sheet Pan Pork with Sweet Potato & Pineapple
1 lb sweet potatoes, 1" slices
8 oz. fresh trimmed pineapple, cut in chunks
1 small red onion, 1/2" wedges
2 tbsp plus 1 tsp grapeseed oil
1 tsp black pepper
1/2 tsp sea salt
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp thyme
1/8 tsp cayenne pepper
20 oz. pork tenderloin, trimmed
Preheat oven to 425 degrees. Line baking sheet with foil.
Mound potatoes and pineapple on sheet. Toss with 2 tbsp oil and half of pepper & salt. Arrange in an even layer.
In a small bowl, mix the ginger, paprika, thyme, cayenne and remaining salt and pepper. Rub spice mixture onto pork and drizzle remaining tsp of oil.
Place pork on the sheet pan with the vegetables, tucking the thin end of the tenderloin under itself for even cooking.
Bake until pork reaches 145 degrees, about 25 minutes.
Transfer pork to cutting board for slicing, return veggies to the oven 5 minutes more.
Combine to serve.
Recipe from The Wellness Way