Fragrant Cinnamon Pork with Sweet Potatoes
Indulge in the warm and cozy flavors of Fragrant Cinnamon Pork with Sweet Potatoes, a dish that beautifully balances savory and sweet. This recipe pairs tender, spice-rubbed pork tenderloin with caramelized, honey-glazed sweet potatoes, all roasted to perfection in a single skillet. Aromatic cinnamon, smoky paprika, and earthy cumin create a robust seasoning blend, while a touch of apple cider vinegar adds brightness to the dish. Fresh rosemary and garlic infuse the entire meal with an irresistible fragrance as it bakes. Ready in just 50 minutes and packed with bold flavors, this one-pan dinner is perfect for busy weeknights or an impressive weekend treat. Serve it with a drizzle of pan juices for a truly mouthwatering finish! Keywords: cinnamon pork, roasted sweet potatoes, one-pan dinner, easy pork recipes, savory and sweet recipes, skillet meals.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 medium sweet potatoes
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1.5 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 2 garlic cloves
- 2 sprigs fresh rosemary
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the sweet potatoes into 1-inch cubes. Mince the garlic cloves.
In a small bowl, mix the ground cinnamon, ground cumin, smoked paprika, 1 tsp of salt, and black pepper.
Rub the spice mixture evenly over the pork tenderloin.
Heat 1 tablespoon of olive oil in a large, ovenproof skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2 minutes per side.
Remove the pork from the skillet and set it aside. Reduce the heat to medium, then add another tablespoon of olive oil to the skillet.
Add the garlic and cubed sweet potatoes to the skillet. Sprinkle with the remaining 0.5 tsp of salt and toss to coat.
Drizzle the honey and apple cider vinegar over the sweet potatoes and stir well.
Nestle the pork tenderloin back into the skillet, placing it on top of the sweet potatoes. Add the rosemary sprigs on top.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Stir the sweet potatoes halfway through cooking to ensure even caramelization.
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Serve the sliced pork alongside the roasted sweet potatoes, drizzling any pan juices over the top for extra flavor.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 11.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
