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 400 degrees F. Transfer pork to shallow roasting pan, discarding marinade. Pat dry with paper towel; sprinkle with salt and pepper. Stir together remaining 2 tablespoons vinegar, mustard, and honey; brush one-third of mixture on pork; arrange sweet potatoes in single layer around pork. Roast, brushing once with more honey mustard mixture, until a thermometer inserted in center of thickest end of pork registers 145 degrees F., 35 to 40 minutes; sweet potatoes should be browned on bottom and tender. Spoon remaining sauce over pork before slicing and serving with sweet potatoes. Makes 4 servings.

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