Sweet and Savory Pork Tenderloin with Roasted Sweet Potatoes

local_grocery_store Ingredients

• 1 pound Pork tenderloin, trimmed and sliced into medallions
• 2 Sweet potatoes, peeled and cubed
• 2 tablespoons Olive oil
• 2 tablespoons Brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon Garlic powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 sprig Fresh rosemary, chopped

restaurant_menu Method

1. 1.Preheat your oven to 425°F (220°C).
2. 2.Place the cubed sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with brown sugar, garlic powder, salt, and black pepper. Toss to coat evenly.
3. 3.Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
4. 4.While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. 5.Season the pork medallions with salt and black pepper, then add them to the skillet. Cook for 3-4 minutes per side, or until they are browned and cooked through.
6. 6.In a small bowl, whisk together the Dijon mustard and chopped rosemary. Pour the mixture over the cooked pork medallions, stirring to coat them evenly.
7. 7.Serve the pork medallions alongside the roasted sweet potatoes, and enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra burst of flavor, try marinating the pork tenderloin in the Dijon mustard and rosemary mixture for 30 minutes before cooking.
• chevron_rightFeel free to add some steamed vegetables or a side salad to round out the meal.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.