This smoky pork tenderloin recipe has become a fav over the last couple of weeks and has been added to our regular week night meal rotation. We cooked it for my parents on the weekend and they loved it too! It’s fairly quick to prepare (under an hour) and has a delicious tangy sauce that gives it real hit of flavour. Enjoy!
Roasted Pork Tenderloin with Sweet Potatoes
inspired by this recipe on cookinglight.com
2 lbs pork tenderloin
4 teaspoons smoked paprika
2.5 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
6 tablespoons extra virgin olive oil, divided
4 medium sweet potatoes peeled and cut into 3 inch chunks
1/2 cup cider vinegar
4 tablespoons maple syrup
2 teaspoons Dijon mustard
4 sprigs of fresh thyme (1 tsp dried)
Preheat oven to 450°
Mix the paprika, 1/2 teaspoon salt, pepper and cumin together in small bowl. Rub the spice mixture evenly over the pork. Heat a large skillet over medium-high heat. Add 2 tablespoon olive oil to pan and coat evenly. Add pork to pan, turning to brown on all sides (cook about 8 minutes).
Place potatoes on a large baking pan and drizzle with 2 tablespoons of the olive oil. Bake at 450° for 10 minutes. Stir the potatoes and then add the pork on top of potatoes. Bake at 450° for about 15 minutes or until potatoes are tender.
While pork and potatoes are baking, make the sauce. Combine 1/2 teaspoon salt, vinegar, maple syrup, mustard, and thyme in a small saucepan and bring to a boil. Cook about 3 minutes until consistency thickens a bit. Add remaining 2 tablespoons of olive oil, stir with a whisk. Remove thyme sprigs.
Remove pork and potatoes from oven. Let pork stand 5 minutes then cut into slices. Sprinkle potatoes with a little salt. Plate the pork and potatoes and drizzle both with the sauce. Serve with a green veggie on the side.
Give it a try and let me know in the comments how you enjoyed it!