Roast Pork and Sweet Potatoes

  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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