- Preheat oven to 375°F. In a medium bowl combine sweet potato, onion, bell pepper, rosemary and 1 tablespoon of the oil. Season with salt and pepper to taste. Toss to coat evenly. Arrange vegetables in a single layer in a baking pan. Place pan on lowest oven rack. Roast vegetables 40 minutes.
- Meanwhile, cut small slits in surface of pork; insert garlic slivers. Rub pork with remaining 1 tablespoon oil; sprinkle with garlic pepper. Place pork on a wire rack coated with nonstick cooking spray, place rack in a separate baking pan, and place pan on top rack of oven. Roast, uncovered, 30 to 35 minutes or until instant-read thermometer registers 145°F.
- Remove from oven. Let pork stand 10 minutes. Cut into slices -inch thick, and serve with roasted vegetables.
View all nutritional information
Calories 181, Calories Fat 69, Total Fat 7g, Saturated Fat 1g, Cholesterol 48mg, Sodium 69mg, Carbohydrate 9g, Protein 18g
|Calories (fat) extra||38|
|Total Fat (extra)||12|
|Saturated Fat (extra)||9|
|Vitamin A (extra)||117|
|Vitamin C (extra)||40|