Name: Roast Pork and Sweet Potatoes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

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Roast Pork and Sweet Potatoes

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