Pork Roast with Sweet Potato Mash & Roasted Asparagus

Directions

• Preheat the oven to 400ºF (204ºC).
• In a small bowl, combine the rosemary, thyme, minced garlic, salt, and black pepper to form a paste.
• Using a sharp knife, cut small slits into the pork tenderloin and stuff them with the herb paste. Rub the remaining herb paste and olive oil over the tenderloin to coat it evenly.
• Place the seasoned pork tenderloin in a baking pan and bake for 45 minutes or until a meat thermometer reads 145ºF (63ºC).
• Remove the pork from the oven, cover with foil, and let it rest for 10 minutes before slicing.
• While the pork is cooking, peel and chop the sweet potatoes into 1/2-inch slices.
• Bring a pot of water to a boil and place the sweet potatoes in a steaming basket—steam for 7 to 10 minutes or until tender.
• Transfer the steamed sweet potatoes to a bowl and mash with a fork. For a creamier mash, stir in the whole milk and grass-fed butter—season with salt and black pepper to taste.
• Spread the trimmed asparagus on a baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle with garlic powder, salt, and black pepper. Toss to coat evenly.
• Roast in the oven at 400ºF (204ºC) for 10–12 minutes or until tender and slightly crispy. If desired, drizzle with lemon juice before serving.
• Slice the pork tenderloin into portions and serve alongside the sweet potato mash and roasted asparagus. Enjoy!