- 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
- 3/4 teaspoon 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
Step 1: Pre-heat your oven to 450 degrees.
Step 2: Mix brown sugar, sage, garlic, salt and black pepper. Pierce all around the pork tenderloin and coat with the spice mixture.
Step 3: Coat your sweet potatoes and onion with 2 tablespoons olive oil and cayenne pepper. Place them on a baking sheet and season with salt and black pepper. Cook these for 20 minutes or until golden.
Step 4: In a large skillet, heat up 1 tablespoon of olive oil. Add in the pork and cook until golden. Place the lightly cooked pork on a baking sheet with the sweet potatoes and onion. Cook for 11 to 13 minutes and until the center of the pork reads 145 degrees.
Step 5: Add the broth to the large skillet and bring to a simmer. Stir in the mustard, chives and some black pepper.
Step 6: Slice the pork and drizzle with your broth mixture. Serve with your roasted vegetables.
This recipe is best enjoyed with a glass of red wine. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.