NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 medium Sweet potato

0.5 tbsp Olive oil

0.5 tbsp Honey

1 tbsp Balsamic vinegar

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1-inch cubes, then toss with half of the olive oil, sea salt, and smoked paprika.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly crisp.

• 4

  While the potatoes roast, season the pork tenderloin evenly with black pepper and dried thyme.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the pork for 2-3 minutes per side until a golden crust forms.

• 6

  In a small bowl, whisk together the balsamic vinegar, honey, and minced garlic.

• 7

  Pour the balsamic mixture over the pork in the skillet and reduce the heat to medium-low.

• 8

  Simmer the glaze, spooning it over the pork frequently, until the internal temperature of the meat reaches 145°F.

• 9

  Remove the pork from the pan and let it rest for 5 minutes before slicing into medallions.

• 10

  Serve the sliced pork drizzled with the remaining pan glaze alongside the roasted sweet potatoes.