Name: Smoky Pork Tenderloin With Roasted Sweet Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min

392 Calories per serving (3oz pork, 4 potato wedges, 1 tbsp sauce)

Crispy on the outside and tender on the inside, this pork recipe is guaranteed to please.

1 (1-pound) pork tenderloin, trimmed
2 teaspoons smoked paprika
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil, divided
2 large sweet potatoes (about 11 ounces each), peeled and cut into 8 wedges each
1/4 cup cider vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
2 thyme sprigs
1 tablespoon unsalted butter

Step 1
Preheat oven to 450°.
Step 2
Sprinkle pork evenly with paprika, 1/4 teaspoon salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.
Step 3
Place potatoes on a baking sheet; drizzle with remaining 1 tablespoon oil. Bake at 450° for 10 minutes.
Step 4
Add pork to pan with potatoes; stir potatoes. Bake at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140°.
Step 5
Remove pan from oven. Sprinkle potatoes with 3/8 teaspoon salt. Let pork stand 5 minutes before cutting into slices.
Step 6
Combine remaining 1/8 teaspoon salt, vinegar, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened.
Step 7
Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.