Italian Pork Tenderloin w/Roasted Sweet Potatoes

Holy yum! I stumbled across this recipe from Pillsbury in my inbox today, and I had to share. We've been on a big sweet potato kick at our house, and any new way I can get the kids to eat it, makes me a happy mom!

Ingredients:
Vegetables-
1 tablespoon olive or vegetable oil
1 teaspoon Italian seasoning
1/4 teaspoon seasoned salt
1 clove garlic, finely chopped (about 1/2 teaspoon)
 2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch chunks
1 medium yellow onion, cut into 8 wedges each

Pork-
1 pork tenderloin (about 1 lb)
1/2 tablespoon olive or vegetable oil
1 teaspoon Italian seasoning
1/4 teaspoon seasoned salt
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley, if desired

Heat oven to 425°F. In large bowl, mix 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the garlic. Add sweet potatoes and onions; toss to coat. Spread in 9x13-inch pan. Roast uncovered 10 minutes.

Meanwhile, brush pork tenderloin with 1/2 tablespoon oil. In small bowl, stir together 1 teaspoon Italian seasoning, 1/4 teaspoon seasoned salt and the Parmesan cheese.

Move vegetables to center of pan; place pork tenderloin on one side. Sprinkle seasoning mixture evenly over pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.

Roast uncovered 20 to 25 minutes longer or until thermometer reads 155°F. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

Cut pork into 1-inch-thick slices; arrange on platter with sweet potatoes and onions. Sprinkle with parsley.

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Slow Cooker Cranberry Pork Chops (Pork Loin)

I tweaked this recipe a little because I had a loin of pork instead of pork chops, but I've been in the mood for cranberries and ran into this recipe at MomOnDealz. It looked SO good, so I knew I had to make it!

Her recipe:
*4-5 boneless pork chops
*2 tablespoons butter
*2 tablespoons brown sugar
*1 tablespoon corn starch
*1/2 cup of dried cranberries (original called for these plus a Granny Smith apple. I didn’t have one so there was no apple in mine)
*1 cup cranberry juice (original was apple juice)
*1 teaspoon of pepper (original also called for salt, I don’t use salt in anything)
*1 tablespoon onion chopped (original called for whole onion, I don’t like onions so I cut it down in portion)
I put everything in the crockpot and cooked it on high for 4 hours.

Mine:

• One loin of pork (approx 2 lbs)
• 2 Tbs butter
• 1 small onion
• 2 Tbs Brown Sugar
• 3/4 cup of dried cranberries
• 1 cup cranberry juice
• Salt and Pepper

It looked like this after I threw it all into the slow cooker:

I used a liner, (because this preggo mama is feeling like her hips are going to explode today), so I can have an easy and quick clean-up. I'm cooking it on high for about 4 hours. I may lower it.. Depending on how hungry the troops are in an hour or so. I'm planning on serving this yummy smelling meal with stuffing and corn; thanksgiving-with-a-twist style.

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Oh-my-gosh! Totally yummy!!! I will be making this again sometime soon, but next time I will add more cranberry juice and a granny smith apple. I will also put the cranberries in last, because the ones that were on the top tasted really yummy, and the ones in the "gravy" were ok, but I really preferred the ones on top. 

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