1 (1- to 2-pounds) unseasoned pork tenderloin, trimmed
2 large (about 4 cups) sweet potatoes, peeled, cubed 3/4- to 1-inch
1 medium (1 cup) onion, cut into 1 1/2-inch pieces
1/2 teaspoon salt, if desired
1/4 teaspoon pepper, if desired
1/4 cup maple-flavored syrup
Heat oven to 425°F. Line 15x10x1-inch baking pan with aluminum foil; set aside.
Place 1 tablespoon butter in 12-inch skillet; cook over high heat until sizzling. Add pork; cook, turning occasionally, until browned on all sides. Place pork onto prepared pan; tuck under edges so tenderloin is uniform in size.
Melt remaining 3 tablespoons butter in 8-inch saucepan over low heat. Combine melted butter, sweet potatoes and onion in bowl; toss lightly to coat. Place sweet potato mixture around pork. Season pork and vegetables with salt and pepper, if desired.
Bake 20-30 minutes or until meat thermometer inserted in center reaches at least 160°F. Remove from oven; let stand 5 minutes. Slice tenderloin.
Place meat and vegetables onto serving platter; drizzle with syrup.
- Serve this tenderloin with a green salad for a complete meal.
- If desired, sprinkle pork and vegetables with 1 teaspoon crushed dried thyme leaves leaves before baking.