ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoky Pork Tenderloin with Roasted Sweet Potatoes

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: 3 ounces pork, 4 potato wedges, and about 1 tablespoon sauce)

Two teaspoons of smoked paprika may seem like a lot, but it will help to form a nice crust on the pork as it sears in the pan. You can also sub 1 teaspoon ground cumin plus 1 teaspoon chipotle chile powder.

Ingredients

  • 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

Nutrition Information

  • calories 392
  • fat 12.6 g
  • satfat 3.2 g
  • monofat 6.1 g
  • polyfat 2.6 g
  • protein 26 g
  • carbohydrate 44 g
  • fiber 5 g
  • cholesterol 81 mg
  • iron 2 mg
  • sodium 536 mg
  • calcium 38 mg
  • sugars 22 g
  • Est. Added Sugars 13 g

How to Make It

  1. Preheat oven to 450°.

    Preparing Pork Tenderloin
    Preparing Pork Tenderloin
  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.

  3. Place potatoes on a baking sheet; drizzle with remaining 1 tablespoon oil. Bake at 450° for 10 minutes. 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°. Remove pan from oven. Sprinkle potatoes with 3/8 teaspoon salt. Let pork stand 5 minutes before cutting into slices.

  4. 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. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.