Small pork sirloin roast or pork tenderloin
Granny Smith or other apples
Sweet potatoes or yams
Oleaceae garlic olive oil
Oleaceae rosemary olive oil
Oleaceae green apple balsamic
Pat pork dry. Poke small holes with sharp knife. Insert garlic cloves. Coat lightly with garlic olive oil. Add salt and pepper.
Place in roasting pan or dutch oven, large enough for apples and yams.
Slice apples into quarters or smaller, depending on size.
Peel and chop yams. Note: I boil them with skin on to make peeling easier and reduce cooking time in oven.
Coat apples and yams with green apple balsamic. Add to pan with pork. Sprinkle with salt and pepper. Top pork with a sprig of fresh rosemary and/or a little splash of Oleaceae rosemary olive oil.
Optional: Add a few dried prunes for another layer of flavor.
Place in preheated 350-degree oven for about an hour. Check for doneness of pork and tenderness of apples and yams. May need to add a little water or broth, then cover and return to oven for as long as needed for your preferences. Spoon pan juices over meat, apples, etc.
Serve as a complete meal. Even better with a side of fresh baby spinach quick sauteed in olive oil, such as Oleaceae lemon olive oil. I like to add a little grated nutmeg.