This one takes a bit of time, but most of that’s in the roasting.
ROASTED MUSTARD PORK AND SWEET POTATOES
- 2 medium sweet potatoes
- 2 tbsp fresh rosemary, minced, divided
- 2 tbsp olive oil
- Kosher salt and pepper
- 2 pork tenderloins, 1.5 lbs each
- 2 tbsp Dijon mustard
- 1 tbsp sugar
- Juice from 1 orange
Preheat oven to 425 degrees F. Scrub potatoes and cut in half lengthwise; slice thinly. In a bowl, toss potato slices, olive oil, and half the rosemary. Lightly coat a baking pan with cooking spray. Arrange potato slices in a single layer on pan. Roast in oven for 20 minutes, or until done.
During the last ten minutes of baking, prepare the pork. Cut each tenderloin into two smaller roasts. Spray another baking pan with cooking spray and place loin roasts in pan. Sprinkle each with salt and pepper. Spread Dijon mustard atop roasts. Sprinkle with sugar and remaining rosemary. When the potatoes are done, cover with foil and set aside. Roast pork in oven for 25-30 minutes, or until done.
Remove pork from oven, uncover potatoes and place them back in oven to warm them up. Set pork roasts on a cutting board to rest. Drain pork juices into a small sauce pan and heat over medium heat. Add orange juice and cook until thickened, 2-3 minutes. Remove potatoes from oven and arrange onto four plates. Slice pork roasts and arrange in the same way. Spoon orange sauce over pork slices.
Makes 4 servings. Enjoy!