Spicy Pork with Parsnips and Sweet Potatoes - Everyday Food with Sarah Carey

I know I've said it before, but I love dishes that are spicy and sweet. Today, I'm upping the ante by using that flavor profile in a one-pan dinner of roasted pork tenderloin with parsnips and sweet potatoes. The hidden ingredient in this recipe is ginger -- it adds depth and heat to the whole meal without overpowering any of the ingredients. Cook your pork until it's just pink in the center (or 140 degrees), and you'll be rewarded with the juiciest, most delicious fall dinner ever. Bon appetit!

Sarah's Tip of the Day:
Celebrate the 2nd Annual American Made Event with an exclusive cooking class from Sarah Carey. Seats are limited, so buy your ticket today!

---------------------------------------------------------------

PREP: 20 MINS TOTAL TIME: 45 MINS
SERVINGS:4

INGREDIENTS
1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
3 large parsnips, peeled, halved, and cut into 2-inch pieces
1 tablespoon finely grated peeled fresh ginger
3 tablespoons olive oil, plus more for serving
2 tablespoons light-brown sugar
1/4 teaspoon cayenne pepper
1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
Coarse salt
1 bunch watercress, trimmed
Lime wedges, for serving

COOK'S NOTE
Beyond the Peel
To remove ginger skin easily, scrape with the edge of a spoon.

DIRECTIONS
STEP 1
Preheat oven to 475 degrees. On a rimmed baking sheet, toss sweet potato, parsnips, and ginger with oil and spread in an even layer. Mix together brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145 degrees, 20 to 22 minutes. Let pork rest 10 minutes before serving.
STEP 2
Toss vegetables with watercress, drizzle with olive oil, and season. Thinly slice pork and serve with any accumulated juices from sheet, the salad, and lime wedges.

---------------------------------------------------------------

---------------------------------------------------------------

Want more? Sign up to get my video recipe email, served daily.

Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Spicy Pork with Parsnips and Sweet Potatoes - Everyday Food with Sarah Carey

[MikeTheBarber]

That looks like a difficult/fancy meal when presented so nicely but took almost no effort! Great presentation and I bet the kitchen smelled great from that cooking in the oven! Keep up the great work!

[alikastyle]

I knew I should've picked up some parsnips at the farmers market! Hopefully they'll have them this Saturday!

[amoralexis]

i love all your dishes, Sarah!  Easy and deeeelicious!

[sarahcarey]

Yes, i've just been super busy lately!

[emalinel]

I agree Mason! I prefer the Japanese purple sweat potatoes (they're so creamy and delicious :3)

[mikoda]

American sweet potatoes look fine to me...

[skyblueerik]

laura vitale did one today, check it out. (not that i wouldn't like to see one from sarah...)

[marguritehay]

Your flavor s are very different from Martha, , 's!!

[YKDDS]

Yeah, whenever I see the sweet potatoes Americans use, there just look so artificial.. I don't know. They're not as sweet and delicious as Korean sweet potatoes.