Roast Pork and Sweet Potatoes

• 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
• 3 tablespoons packed light brown sugar
• 1 teaspoon dried sage
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
• 1 red onion, cut into 1/2-inch wedges
• 3 tablespoons extra-virgin olive oil
• Pinch of cayenne pepper
• 1 cup low-sodium chicken broth
• 2 teaspoons dijon mustard
• 2 tablespoons chopped fresh chives

1. Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork.
2. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
3. Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper.
4. Roast, tossing once, until golden, 20 minutes; set aside.
5. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
6. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet).
7. Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
8. Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon.
9. Stir in the mustard, chives and a few grinds of black pepper.
10. Slice the pork; drizzle with the pan sauce.
11. Serve with the roasted vegetables.
12. Photograph by Charles Masters

pork tenderloin, brown sugar, sage, garlic, kosher salt, sweet potatoes, red onion, extravirgin olive oil, cayenne pepper, chicken broth, mustard, fresh chives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roast-pork-and-sweet-potatoes.html (may not work)