Spicy pork with parsnips and sweet potatoes
• 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
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, about 20 minutes to 22 minutes. Let pork rest 10 minutes before serving.
2. Toss vegetables with watercress, drizzle with olive oil and season. Thinly slice pork and serve with accumulated juices from sheet, and the salad and lime wedges.
Nutritional information per serving: 327 calories, 13 grams fat (2 grams saturated fat), 32 grams carbohydrates, 20 grams protein, 5 grams fiber, 36 percent of calories from fat.