Roast Pork and Sweet Potatoes

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 large pork tenderloin (1 1/4 to 1 1/2 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 1 1/2 pounds), cut into 1/2-inch wedges
  • 1 red onion, cut into 1/2-inch wedges
  • 3 tablespoons extra-virgin olive oil
  • Pinch of cayenne pepper
  • 1 cup low-sodium chicken broth
  • 2 teaspoons dijon mustard
  • 2 tablespoons chopped fresh chives
Directions
  • 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, 3/4 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.

  • Photograph by Charles Masters


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    This recipe is featured in:

    Fall Weeknight Dinners