I know I’ve said it before, but I love dishes that are spicy and sweet. Today, I’m upping the ante by using that flavor profile in a one-pan dinner of roasted pork tenderloin with parsnips and sweet potatoes. The hidden ingredient in this recipe is ginger — it adds depth and heat to the whole meal without overpowering any of the ingredients. Cook your pork until it’s just pink in the center (or 140 degrees), and you’ll be rewarded with the juiciest, most delicious fall dinner ever. Bon appetit!
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PREP: 20 MINS TOTAL TIME: 45 MINS
1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
3 large parsnips, peeled, halved, and cut into 2-inch pieces
1 tablespoon finely grated peeled fresh ginger
3 tablespoons olive oil, plus more for serving
2 tablespoons light-brown sugar
1/4 teaspoon cayenne pepper
1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
1 bunch watercress, trimmed
Lime wedges, for serving
Beyond the Peel
To remove ginger skin easily, scrape with the edge of a spoon.
Preheat oven to 475 degrees. On a rimmed baking sheet, toss sweet potato, parsnips, and ginger with oil and spread in an even layer. Mix together brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145 degrees, 20 to 22 minutes. Let pork rest 10 minutes before serving.
Toss vegetables with watercress, drizzle with olive oil, and season. Thinly slice pork and serve with any accumulated juices from sheet, the salad, and lime wedges.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
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