Ingredients

Amounts are for 4 household servings.

• Vegetables:
• 2 medium sweet potatoes (about 600 g total), peeled if you like and cut into 3/4-inch cubes
• 1 large red onion (about 300 g), cut into 1-inch wedges
• 2 tbsp olive oil, for the vegetables
• 1 tsp smoked paprika, for the vegetables
• 1/2 tsp garlic powder, for the vegetables
• 2 tbsp chopped fresh sage leaves, or 1 teaspoon dried sage
• 1 tsp table salt, for the vegetables; adjust to taste
• 1/4 tsp black pepper, for the vegetables
• Pork:
• 1 1/2 lb pork tenderloin (about 680 g), silver skin removed (or pork loin filet if tenderloin is unavailable)
• 1 tbsp olive oil, for the pork
• 1 tsp smoked paprika, for the pork
• 1/2 tsp garlic powder, for the pork
• 3/4 tsp table salt, for the pork; adjust to taste
• 1/4 tsp black pepper, for the pork

Grab first: pork tenderloin (trim silver skin) or pork loin filet, pre-cubed sweet potatoes, fresh sage

Directions

Tap a step to mark where you are.

1. Heat the oven to 425°F. Line the sheet pan if you like.
2. Season the vegetables: On the sheet pan, toss the sweet potatoes and red onion with the vegetable oil, the vegetable smoked paprika, the vegetable garlic powder, the sage, the vegetable salt and the vegetable pepper until coated. Spread in a single layer.
3. Season the pork: Pat the pork dry. Rub with the pork oil, then the pork smoked paprika, the pork garlic powder, the pork salt and the pork pepper.
4. Roast together: Clear a space in the center of the pan and set the pork there. Roast until the sweet potatoes are tender and browned at the edges and the pork reaches 145°F in the thickest part, about 30 to 35 minutes. If the vegetables need more color after the pork is done, move the pork to a cutting board and return the pan for 5 minutes.
5. Rest and slice: Rest the pork 5 minutes, then slice crosswise into 1/2-inch medallions. Serve with the roasted sweet potatoes and onion.