Lunch: Roast Pork with Winter Veggies

No need to peel the sweet potatoes for this recipe — just scrub!

Ingredients

1 pork tenderloin
2 tbsp. tomato paste
2 tbsp. fennel seeds
1/2 tsp. salt
2 tsp. Pepper
3 medium sweet potatoes
2 tbsp. vegetable oil
1 tbsp. oil
2 clove garlic
2 bunch Swiss chard
.13 tsp. salt
1 can no-salt-added white beans

Instructions

Place pork tenderloin on a large rimmed baking sheet; brush with tomato paste. Sprinkle with fennel seeds, salt, pepper.
Toss sweet potatoes with vegetable oil; add to pan. Roast in 450 degree F oven for 25 minutes or until pork is cooked (145 degrees F).
In 5-quart saucepot, heat oil on medium. Add garlic; cook 1 minute, stirring. Add Swiss chard and salt. Cook 7 minutes or until crisp-tender, stirring. Add no-salt-added white beans. Serve with pork and potatoes.

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