One-Pan Pork and Sweet Potato with Rosemary
Crispy pork cubes and tender sweet potatoes simmered with rosemary and garlic for a satisfying, minimal-effort dinner. This American-inspired one-pot recipe (whole30), ready in about 30 minutes, pairs pork tenderloin, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb pork tenderloin
- 2 lbs sweet potatoes
- 2 tbsp olive oil
- 1/4 cup fresh rosemary
- 3 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed pork tenderloin and cook for 4-5 minutes until browned on all sides; remove and set aside.
- Step 2: Add remaining 1 tbsp olive oil to the skillet. Add 2 lbs peeled and cubed sweet potatoes, cooking for 5 minutes while stirring occasionally until lightly browned.
- Step 3: Add 3 minced garlic cloves, 1/4 cup chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine, then add cooked pork and 1/4 cup water. Cover and simmer for 15-20 minutes until sweet potatoes are fork-tender.
