Archive for the Pork Category

Pork Tenderloin with Balsamic Honey Mustard Glaze and Roasted Sweet Potatoes

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided 1/4 cup plus 1 tablespoon balsamic vinegar, divided 1 1/2 pounds sweet potatoes 1 pork tenderloin Salt and freshly ground pepper 3 tablespoons Dijon mustard 3 tablespoons honey Combine 1/4 cup olive oil and 3 tablespoons vinegar in a large, heavy-duty zip-top plastic bag. Add pork; seal bag and coat pork with marinade. Refrigerate at least 1 hour and up to 6 hours, turning bag occasionally. Peel sweet potatoes; cut into 1-inch cubes. Toss with remaining 2 tablespoons olive oil and salt and pepper to taste. Set aside. Preheat oven to […]

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