Oven-Roasted Pork Tenderloin with Veggies

15 prep + 30 cook

servings

Easy recipe for juicy, oven-roasted pork tenderloin with sweet potatoes, brussel sprouts and walnuts!

1 1/2 pounds Smithfield Marinated Fresh Pork Tenderloin in Hardwood Smoked Bacon & Cracked Black Pepper
3 to 4 medium-sized sweet potatoes
1 pound brussels sprouts
4 large shallots
1 cup pecan halves
½ cup dried cranberries
2 tablespoons fresh thyme
2 tablespoons chopped fresh rosemary
1 teaspoon smoked paprika
1 teaspoon salt
Freshly ground black pepper
Olive oil

Preheat the oven to 425F.
Prepare the vegetables. Peel and cube the sweet potatoes. Clean and cut in half the brussels sprouts. Clean and cut into quarters the shallots. Transfer the vegetables onto a large baking sheet. Add the pecan halves, dried cranberries, fresh herbs and seasonings and drizzle generously with olive oil. Using your hands or two spatulas, toss everything together until veggies are well coated and seasoned.
Remove the Smithfield pork tenderloin from its packaging. Place the tenderloin in the center of the baking sheet, arranging the veggies around it. Arrange the bacon bits along the top of the tenderloin. (Check out how to make your own pre-seasoned pork above in my post!)
Cover the baking pan with foil and bake covered for 20 minutes. Then remove foil and continue baking until pork reaches 150F and veggies are baked, about 20 minutes.
Allow the pork tenderloin to rest for 10 minutes before slicing into medallions for serving.