Roasted Pork with Sweet Potato and Herb Glaze

Instructions

1. 1

   Preheat your oven to 425°F. Pat the pork tenderloin dry with paper towels and season generously on all sides with sea salt and black pepper.

   Tip: Drying the meat ensures better browning and a more flavorful crust.

2. 2

   Toss the sweet potato cubes and red onion wedges with 2 tablespoons of olive oil, salt, and pepper. Spread them on a large roasting pan in a single layer.

   Tip: Don't crowd the pan; give the vegetables space for even caramelization.

3. 3

   Roast the vegetables for 15 minutes until they begin to soften at the edges.

4. 4

   While vegetables roast, whisk together maple syrup, balsamic vinegar, and dijon mustard in a small bowl to create the glaze.

   Tip: This glaze can be made ahead and stored in the refrigerator for up to 3 days.

5. 5

   Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides for 3-4 minutes per side until golden brown.

   Tip: A good sear locks in the juices and creates a flavorful exterior.

6. 6

   Brush the seared pork with half of the maple-balsamic glaze and top with minced garlic, fresh rosemary, and thyme sprigs.

7. 7

   Add the pork to the roasting pan with the sweet potatoes. Roast for 18-22 minutes until the pork reaches an internal temperature of 145°F when measured with a meat thermometer at the thickest part.

   Tip: Checking the internal temperature ensures juicy, perfectly cooked pork without overcooking.

8. 8

   Remove from the oven and brush the pork with the remaining glaze. Let rest for 5 minutes before slicing and serving alongside the roasted vegetables.

   Tip: Resting the meat allows the juices to redistribute, ensuring tender, moist slices.