2 medium sweet potatoes, peeled, cut into 1-inch chunks
1 medium onion, cut into 8 wedges
1 pork tenderloin (about 1 lb.)
1/2 tablespoon oil
1 teaspoon Italian seasoning
¼ teaspoon salt
1 tablespoon grated Parmesan cheese, if available
1 tablespoon chopped fresh parsley, if desired
Heat oven to 425°F. In a large bowl, mix 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the garlic. Add sweet potatoes and onions; toss to coat. Spread in 9×13-inch pan. Roast uncovered 10 minutes.
Meanwhile, brush pork tenderloin with 1/2 tablespoon oil. In a small bowl, stir together the Italian seasoning, salt and the Parmesan cheese.
Move vegetables to the sides of pan; place pork tenderloin in centre. Sprinkle seasoning mixture evenly over pork. Roast uncovered 15 to 20 minutes longer. Tent pan with foil; let rest for 5 minutes before carving. Cut pork into 1-inch-thick slices; arrange on platter with sweet potatoes and onions. Sprinkle with parsley, if using.