Sage Accented Dijon Pork Tenderloin with Roasted Sweet Potato Medley

Pork tenderloin is a terrific roasted meat. The danger is in cooking it too long and drying it out.

I sautéed a Fuji apple with white onion and little bit of maple – an excellent complement to the meat. Add a sweet potato, a few small red potatoes, a red onion – roast – and you have a terrific fall meal. This was really yummy and very easy.

pork

1 lb pork tenderloin
1 tablespoon dijon mustard
2 teaspoons fresh sage – chopped
3 – 4 cloves of garlic – minced
1 fuji apple
1/2 cup sliced white onion
1 tablespoon maple syrup
1 large sweet potato
1 medium red onion
3 small red potatoes
2 tablespoons olive oil

I mixed the Dijon, sage, garlic, sea salt and pepper and rubbed it on the pork and let it sit while preparing the potatoes.

Quarter the potatoes and the red onion, slice the sweet potatoes into one inch cubes, sprinkle with sea salt, pepper, olive oil and place on parchment covered baking sheet. Place pork in the center of the parchment covered baking sheet. Place potatoes and onions around. Bake at 425 for approximately 35-45 minutes. I removed the pork when the temperature was 150 – covered with foil for 10 minutes. I put the potatoes back in the oven for the remaining time.

While the pork is finishing, slice a fuji apple, half of a white onion, saute with about a teaspoon of butter. Sprinkle a little bit of maple syrup. Saute until soft.

Original post December 14, 2013

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