With autumn right around the corner, you can just smell all the wonderful goodness that will be baking in the oven… including roast pork!
This pork tenderloin recipe incudes a savory pan sauce and roasted potatoes. Convenience and deliciousness all in one. Love it.
Because Hubs doesn’t like sweet potatoes (I know, I KNOW…), I made this recipe with one russet potato and one sweet potato. In the end, I actually loved the different colors around the pan. Yellow, purple and orange… so festive!
The secret to this dish is in the pan sauce. After you’re done browning the pork, you’ll want to scrape up all the pan bits and transform it into your secret ingredient. It’s sweet and savory, that when added to the finished pork, makes it the shining star.
- 3 tablespoons light brown sugar, packed
- 1 1/2 teaspoons rosemary
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2-2 pounds pork tenderloin, trimmed
- 1 large russet potato, cut into wedges
- 1 large sweet potato, cut into wedges
- 3 tablespoons olive oil, divided
- Pinch of cayenne pepper
- 1 cup chicken broth
- 1 teaspoon beer mustard
- 1 1/2 tablespoons scallions, chopped
- Preheat oven to 450 degrees. Line a baking sheet with foil.
- In a small food processor, add the light brown sugar, rosemary, garlic cloves, salt and pepper. Pulse until it forms a paste.
- Spread the mixture on both sides of the pork. Let sit.
- Lay the potatoes on the baking sheet and drizzle with 2 tablespoons olive oil. Toss until well coated. Season with salt and pepper, then roast for 20 minutes.
- While the potatoes are roasting, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the pork and brown on both sides, about 10 minutes. Transfer pork to the baking sheet. Roast for 10-12 minutes.
- While the pork is roasting, add the chicken broth to the skillet and break up the brown bits. Stir in the mustard and scallions. Sprinkle in salt and pepper, let simmer until pork is cooked.
- Slice the pork and drizzle the pan sauce on top, with the roasted potatoes on the side.