Roasted Pork & Sweet Potato Casserole (video)

20 prep + 35 cook

servings

Easy, oven-roasted sweet potato casserole with juicy pork, cheese, pomegranate and more!

1.5 pounds Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin
3 to 4 large sweet potatoes
2 sweet bell peppers
2 medium shallots
2 tbsp olive oil
1/3 cup maple syrup
1 tbsp Herbs de Provence , or a mix of thyme & rosemary
2 tsp salt, or to taste
1 tsp smoked paprika
½ cup crumbled goat cheese
½ cup pomegranate arils
Chopped parsley, for garnish
¼ cup maple syrup, for topping; if desired

Preheat the oven to 400F and prepare a large baking tray by lining it with a silicone mat or parchment paper.
Peel the sweet potatoes and use a sharp knife to cube the potatoes into 1-inch pieces. Do the same for the bell peppers and place the vegetables into a large bowl. Slice the shallots and add the bowl.
Remove the Smithfield Marinated Fresh Pork Tenderloin from its packaging and cube the pork into 1-inch pieces, then add to the vegetables.
Pour the olive oil and maple syrup over the pork tenderloin cubes and the vegetables, then season with the herbs, salt and smoked paprika. Using 2 spatulas or your hands, mix everything together.
Spread the vegetables and pork cubes evenly onto the prepared baking tray. Cover the tray tightly with foil. Bake in the preheated oven for 20 minutes covered, then uncover and continue to bake until the sweet potatoes and pork are tender.
Transfer the roasted vegetables and pork into a casserole dish, layering with crumbled goat cheese and pomegranate arils. Top with more cheese and pomegranate and garnish with chopped parsley, if desired. For more sweetness, pour additional maple syrup over the casserole.