2 serving cooking spray (5 one-second sprays per serving)
1 pound lean veal loin
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
3 small sweet potatoes, peeled and cut into 1-inch pieces
2 medium apples, cored and diced
1 cup unsweetened applesauce
1 Tbsp red wine vinegar
2 tsp Dijon mustard
1 1/2 tsp ground cumin

Directions
Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.

Season veal all over with salt and black pepper. Place veal in prepared pan and arrange sweet potatoes and apples alongside. Spray apples and sweet potatoes with cooking spray.

In a small bowl, combine applesauce, vinegar, mustard and cumin; pour over veal.

Roast veal until cooked through (or a thermometer inserted in center reads 160ºF) and sweet potatoes are fork-tender, about 40 minutes. Let veal stand 10 minutes before slicing crosswise into thin slices. Serve veal with apples and sweet potatoes on the side. Yields about 3 ounces of veal and 1 cup of vegetable-fruit mixture. (Note: Feel free to substitute a pork tenderloin for the veal if desired.)