Entree: Spain – Solomillo de cerdo al horno (oven-roasted pork tenderloin)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 1 lb (454 g) pork tenderloin, whole, trimmed
- 1 large sweet potato, about 12 oz (340 g), peeled and cut into 1/2-inch (1.3 cm) rounds
- salt, to taste
- black pepper, to taste
- water, as needed (for oven tray catch or slight steaming if desired)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet (about 13 x 9 inches (23 cm) / 33 x 9 in (23 cm)) with a layer of water (a thin film in the pan is optional to reduce scorching; use water, not oil) or place a rack on the pan. No additional fats are used.
2. Arrange the sweet potato rounds in a single layer on one side of the baking sheet; season both sides with salt and black pepper. Place the trimmed pork tenderloin on the other side of the sheet.
3. Roast in the preheated oven. After 12 minutes, flip the sweet potato rounds and rotate the pan for even cooking. Continue roasting the pork and sweet potatoes until the pork reaches an internal temperature of 145°F (63°C) at the thickest point when checked with an instant-read thermometer, about 18–25 minutes total for the pork and 22–28 minutes total for the sweet potato rounds depending on thickness. The sweet potato slices should be fork-tender and lightly browned at edges.
4. Remove the pork from the oven and transfer to a cutting board; rest, tented, for 3 minutes. If any water remains in the tray, carefully discard.
5. Slice the pork tenderloin into 1/2-inch (1.3 cm) medallions, adjust seasoning with salt and black pepper to taste, and serve with the roasted sweet potato rounds.

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet (about 13 x 9 inches / 33 x 23 cm) with a layer of water (a thin film in the pan is optional to reduce scorching; use water, not oil) or place a rack on the pan. No additional fats are used.
2. Arrange the sweet potato rounds in a single layer on one side of the baking sheet; season both sides with salt and black pepper. Place the trimmed pork tenderloin on the other side of the sheet.
3. Roast in the preheated oven. After 12 minutes, flip the sweet potato rounds and rotate the pan for even cooking. Continue roasting the pork and sweet potatoes until the pork reaches an internal temperature of 145°F (63°C) at the thickest point when checked with an instant-read thermometer, about 18–25 minutes total for the pork and 22–28 minutes total for the sweet potato rounds depending on thickness. The sweet potato slices should be fork-tender and lightly browned at edges.
4. Remove the pork from the oven and transfer to a cutting board; rest, tented, for 3 minutes. If any water remains in the tray, carefully discard.
5. Slice the pork tenderloin into 1/2-inch (1.3 cm) medallions, adjust seasoning with salt and black pepper to taste, and serve with the roasted sweet potato rounds.