Made Up Meal: Pork Tenderloin & Veggies

I try to plan our menu each week and prep meals on Sundays, so that I don't end up at Chipotle every Thursday, dropping $20 on a burrito and a salad.

For the past couple of months, I've been working my way through the Practical Paleo cookbook.
But every now and then, I like to freestyle.

I've had a couple of big hits at our house, so I thought I'd share them with you!

I wish I could come up with awesome Pinteresty names for my made-up meals, but I'm just not that committed... so I'm calling this one "Pork Tenderloin & Veggies."

I know.
You're inspired now, aren't you?

Well, here's what you need:

1 garlic pork tenderloin (I bought mine pre-seasoned, at Trader Joes. It was about 2 lbs)
1 tbsp coconut oil
1 tbsp olive oil
1 large sweet potato
1 red bell pepper
1 red onion
1 zucchini
1 gala apple
sea salt
pepper
dry rosemary
dry basil

Heat the coconut oil in a skillet, then sear the pork tenderloin on all sides, then take it out of the skillet.
Add the sweet potato, red bell pepper, red onion, zucchini (all sliced into approximately one inch pieces) to the skillet with olive oil, sea salt, pepper, dry rosemary and dry basil. Cook on high heat, searing the edges.

Put the seared pork tenderloin into a baking dish.
Surround it with the seared veggies.
Top with a chopped up gala apple (skin on).

Bake at 350 for about 35 minutes*, uncovered.

*Or as long as it takes for your tenderloin to reach an internal temperature of 145 degrees.

I hope you like it! If you make it, let me know!