1 large pork tenderloin (or 2 small, 1¼ to 1½ pounds), trimmed
3 tablespoons packed light brown sugar
1 teaspoon dried sage
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 sweet potatoes (about 1½ pounds), cut into ½-inch wedges
1 red onion, cut into ½-inch wedges
3 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 cup chicken STOCK
2 teaspoons dijon mustard
2 tablespoons chopped fresh chives
Instructions
Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, ¾ teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.
Nutrition Information
Calories: 461 Fat: 16 g Saturated fat: 3 g Carbohydrates: 46 g Sodium: 593 mg Fiber: 5 g Protein: 34 g Cholesterol: 93 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/roast-pork-and-sweet-potatoes/