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.