Pork Tenderloin with Apple and Sweet Potato

A dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 613 kcal, 49g protein, 68g carbs, 20g fat and 10g fibre per serving (approximate)
  • About 35 minutes, preparation and cooking
  • Estimated cost £2.78–£4.75 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 200g pork tenderloin
  • 1 medium sweet potato
  • 1 apple
  • 1 tsp rosemary
  • 1 tbsp olive oil
  • 2 garlic cloves

Method

  1. Heat the oven to 200°C (180°C fan).
  2. Cut the sweet potato into chunks and the apple into wedges, toss with the olive oil, crushed garlic and rosemary, and roast for 25-30 minutes.
  3. Meanwhile, brown the pork tenderloin all over in a hot non-stick pan, then add it to the tray for the final 15-20 minutes, until cooked through with no pink juices.
  4. Rest the pork for 5 minutes, then slice and serve with the sweet potato and apple.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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