| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| 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
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, 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.
Nutrition Facts
| Calories | 461 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 93 milligrams |
| Sodium | 593 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 5 grams |
| Protein | 34 grams |
Reviews
We made this for dinner tonight. Tasted good. Next time we will roast the potatoes and onions on a sheet pan , and keep the pork in the skillet. Roast it along with the vegetables. When the pork temps at 140 , take it out and put it on a board to rest. Make the pan sauce in the skillet. We thought the juices from the roasting pork made the vegetables soggy.
Very good! Everything went together very well. I used a pork roast so adjusted the cook time for that. My son loved it.
Followed the recipe, no adjustments. The rub was too sweet for my personal taste and the pan sauce was straight up inedible. Sugar burns at 350 degrees so I’m not sure how I could have avoided burning the rub during the sear. Bitter fond=bitter pan sauce. The sweet potatoes/red onion came out fine but nothing spectacular. Sorry for the bummer review, maybe it was user error?
Very good! The pork was tender and the veggies were delicious with it. A new recipe for our repertoire!
I was initially skeptical, but turned out amazing. Husband, kids, picky eaters including loved it. Thank you!
Easy and delicious pork recipe. My entire family loves it, kids included.
Easy to make and tasty – we all loved this.
Excellent. Had a bit more oil than called for to brown the pork, but made a roux for the sauce and solved that problem. My husband and I both loved it! Definitely will make it again.
Awhile
While delicious outcome some serious attention needs to be paid to the veggie roasting time versus the pork cooking time..not as easy as it sounds if you want it right. Just pay attention.
This was excellent! Even my 3.5 year old, who eats pb&j for dinner most nights, asked for 2nds, 3rds, and 4ths! We all really enjoyed this!