• Heat oven to 425°. Rub pork with 1 tsp oil, two-thirds of the garlic, 1 tsp rosemary, 3/4 tsp salt and 1/2 tsp pepper. Place on a sheet pan and roast 35 minutes.

  • Meanwhile, toss cauliflower with 1 tbsp oil, remaining garlic, 1 tsp rosemary and 1/4 tsp each salt and pepper.

  • Remove pan from oven and carefully add cauliflower and sweet potatoes, cut side up. Roast 45 minutes, until pork reaches 130° and veggies are tender. Rest pork for 10 minutes.

  • Scoop flesh from potatoes; mash with milk and 1/2 tsp each salt and pepper. Slice pork and serve with sweet potatoes and cauliflower.


This recipe calls for a sheet pan that should measure around 18 x 13 inches with a 1-inch-high edge. We like the heavy nonstick pans made by OXO and USA Pan (about $25).

Nutrition Facts

461 calories; 21 g total fat; 781 mg sodium. 30 g carbohydrates; 38 g protein;