Balanced Pork Tenderloin and Sweet Potato Plate

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

Place the sweet potato wedges on one half of the baking sheet. Drizzle with 1 tablespoon of olive oil, half of the kosher salt, and a pinch of black pepper. Toss until evenly coated and spread into a single layer.

In a small bowl, mix the dried rosemary, dried thyme, garlic powder, remaining salt, and black pepper.

Rub the pork tenderloin all over with the remaining 1 tablespoon of olive oil, then coat thoroughly with the herb spice blend.

Place the seasoned pork tenderloin on the other half of the baking sheet alongside the sweet potatoes.

Roast in the preheated oven for 25 to 30 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F (63°C), and the sweet potatoes are tender and golden brown.

Remove the baking sheet from the oven. Transfer the pork tenderloin to a cutting board and let it rest for 5 minutes before slicing.

While the pork rests, toss the baby spinach in a large bowl with the fresh lemon juice and a tiny pinch of salt so it slightly wilts from the residual heat.

Divide the dressed baby spinach across four plates, top with roasted sweet potato wedges, and add thick slices of the rested pork tenderloin.