[susieokla]

1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
1 garlic clove, minced
1 teaspoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon coarsely ground pepper
1 (1 pound) pork tenderloin, trimmed of all visible fat
1 large (10 oz) sweet potato, peeled and cut crosswise into 8 slices
1 tablespoon water
1 apple, cut into six wedges
1 teaspoon packed dark brown sugar
1/8 teaspoon cinnamon


Preheat oven 450. Spray an 9 x 13 inch square baking pan with nonstick spray.

Mix the parsley, lemon zest, garlic, oil, salt and pepper to taste in a small bowl. Place the pork in the baking dish. Spread the parsley mixture evenly over the top of the pork and let stand 5-10 minutes.

Meanwhile, place the sweet potato slices and water in a small microwavable casserole dish. Cover and microwave on high until partially cooked, 3 mintues, drain.

Place the sweet potato slices and apple wedges around the pork. Lightly spray the sweet potato and apple with nonstick spray; then sprinkle with sugar, cinnamon, and remaining salt. Roast until an instant-read thermometer inserted into the center of the pork registers 160 F for medium and the sweet potatoes and apple are tender, about 30 minutes. Cover the pork lightly with a foil tent and let stand 5 minutes.

Cut the pork crosswise into two. Wrap half and refrigerate for up to 3 days for later use. Cut the remaining pork into 6-8 slices and serve with the sweet potato and apple.

Points 6 per serving