Pork Tenderloin with Veggies

1 (3/4 pound) pork tenderloin

2 large sweet potatoes, peeled and cut into 1 1/2 inch pieces

1 pear, unpeeled, cored, and cut into 6 wedges

1/2 medium onion, chopped

1 tablespoon olive oil

1/2 teaspoon rosemary, crushed

1/2 teaspoon garlic powder

1/2 teaspoon sage

1/4 teaspoon pepper

Heat oven to 450 degrees.  Generously spray a shallow roasting pan with nonstick cooking spray.  Place pork tenderloin in pan.  Place sweet potatoes, pear, and onion around pork.  Drizzle oil evenly over the top.  Sprinkle with rosemary, garlic powder, sage and pepper.  Insert meat thermometer into thickest part of tenderloin.  Bake 25 to 30 minutes or until meat thermometer reads 160 degrees or until very little or no pink remains in the center.  If sweet potatoes are not soft when meat is done, put them in a bowl and place in microwave for 3 to 5 minutes or until they soften.  Makes 4 servings.

245 calories/serving