Rosemary Pork Tenderloin, Sweet Potato Fries & Asparagus

Pork

• 18 oz pork tenderloin
• 2 cloves of garlic
• 2 tsp dried rosemary
• 1/2 tsp salt
• 1/2 tsp pepper

Mix garlic, rosemary, salt and pepper together and coat tenderloin well with the mixture.  Bake covered in foil at 350 degrees until the center temperature reaches 160 degrees.

Sweet Potatoes

• 2 medium sweet potatoes
• 2 tbsp olive oil

• 2 tsp taco seasoning

Puncture sweet potatoes a couple of times with a knife and microwave for about 5 to 8 minutes, until sweet potatoes are soft but not fully cooked.  Let cool (while pork cooks) and then slice into french-fry like portions.  Mix olive oil and taco seasoning together well.  Put sweet potato slices into a gallon size zip lock bag and pour taco seasoning mix over it.  Shake until fries are coated.  Place fries onto a foil-covered baking sheet.

Once pork has reached 160 degrees, remove it and leave covered.  Turn oven to 425 degrees and put fries in.  At this point, start the asparagus (either use a steamer or place them in shallow water in a frying pan and boil).
Remove fries from oven when they appear to be getting crispy (about 15 minutes).  Slice pork and serve!