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  • Writer's pictureKate

K & K's Kitchen: Roasted Pork and Sweet Potatoes

1 Large Pork Tenderloin

3 Tablespoons packed light brown sugar

1 teaspoon dried sage

2 Clove 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

1). Position a rack in the upper third of the oven, preheat to 450 degrees. 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. 2). Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet, season with salt and pepper. Roast, tossing once, until golden, 20 minutes, set aside. 3). 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, 11 to 13 minutes. 4). 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 Per serving: Calories 461; Fat 16g (Saturated 3g); Cholesterol 93mg; Sodium 593mg; Carbohydrate 46g; Fiber 5g; Protein 34g

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