Cooking Wright

Pork tenderloin with roasted sweet potatoes


1 pound pork tenderloin (trimmed)
2 tsp smoked paprika
3/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
2 Tbsp canola oil, divided
2 Large sweet potatoes peeled and cut into 8 wedges each
1/4 c cider vinegar
3 Tbsp honey
1 tsp Dijon mustard
2 thymes sprigs
1 Tbsp butter


1. Preheat oven to 450
2. Sprinkle pork evenly with paprika, 1/4 tsp salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 Tbsp oil to pan, swirl to coat. Add pork to pan; cook 8 min, turning to brown on all sides.
3. Place potatoes on a baking sheet; drizzle with remaining1 Tbsp oil. Bake at 450 for 10 min. Add pork to pan with potatoes; stir potatoes. Bake at 450 for 15 min or until potatoes are tender and a thermometer into the thickest portion of tenderloin registers 140. Remove pan from oven. Sprinkle potatoes with 3/8 tsp salt. Let pork stand 5 min before cutting into slices.
4 Combine remaining 1/8 tsp salt, vinegar, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 min or until thickened. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.

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