Roast Pork and Sweet Potatoes
The key to this succulent roast pork is the sweet-and-savory marinade, made of brown sugar, sage and garlic. Serve the meat with roasted sweet potato wedges, spiced with cayenne pepper.
Dovetailing Tip: Use the reserved sweet potatoes from day 1 to be cooked with the pork today.
Cook enough Roast Pork to use in the Roasted Pork Sliders on day 4.
Prep Time:
Cook Time:
Total Time:
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.
Source: foodnetwork.com
