Sweet Potatoes and Pomegranate.

I combined three of my favorites in this dish to create an easy, yummy side!

• 2 cups diced sweet potatoes
• 1 T olive oil
• 3/4 cup pomegranate seeds
• 3-4 mint leaves,chopped
• salt & pepper

Preheat oven to 350 degrees. Line 9x13 baking pan with foil.  Toss sweet potato cubes with olive oil. Spread in a single layer in baking pan.  Sprinkle with salt & pepper.  Roast for 25-30 minutes, until soft (but not mushy).  Remove from oven and let stand 5 minutes.  Add chopped mint and pomegranate seeds.  Gently mix and serve warm.  Delicious chilled too!

Walnut Herb Crusted Pork Tenderloin.

This recipe is an adaptation of a Sirloin Tip Roast recipe in the November/December issue of Clean Eating.  It's easy to prepare and there was not one bite remaining!  I served the pork with fresh green beans seasoned with butter & truffle salt and a whole grain & cranberry side dish.  It was a great combination!

• 1 unseasoned pork tenderloin
• 1/4 cup unsalted walnuts
• 1/2 cup panko
• 1.5 tsp dried thyme
• 1 tsp dried marjoram
• 1 tsp sea salt
• 1/2 tsp fresh ground black pepper
• cooking spray

Preheat oven to 425 degrees and line baking pan with foil.  Rinse and pat dry pork.  Set aside.  In food processor, chop walnuts until finely ground.  Add panko, thyme, marjoram, salt & pepper, and spin in the food processor until mixed.  Spray pork lightly with cooking spray.  Press walnut mixture over entire tenderloin.  Bake for 25 minutes, then wrap foil around the meat and bake another 10 minutes.  Let sit for 10 minutes, slice, and serve.