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