Description

Ever wished you could whip up a hearty, restaurant-style meal without spending all evening in the kitchen? What if you could roast juicy pork tenderloin and sweet, caramelized veggies in under an hour? Roast Pork and Sweet Potatoes is your answer—a quick, delicious dish that pairs tender pork with a sweet-spicy rub and golden roasted sweet potatoes and onions, all drizzled with a savory mustard sauce.

Ingredients

Scale

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Pork tenderloin (1 large, 1 1/4 to 1 1/2 pounds, trimmed): The star of the dish! Lean and tender, it cooks quickly and soaks up flavors. Sub: Pork loin (thicker, so add 5-7 minutes roasting time) or boneless chicken thighs.
Light brown sugar (3 tablespoons, packed): Adds sweetness to balance the savory rub and caramelizes the pork. Sub: Honey or maple syrup for a natural sweetener, or reduce to 2 tablespoons for less sweetness.
Dried sage (1 teaspoon): Brings earthy, herby depth that pairs perfectly with pork. Sub: Fresh sage (1 tablespoon, minced) or dried thyme.
Garlic (2 cloves, minced): Adds bold, savory flavor to the rub. Sub: 1/2 teaspoon garlic powder.
Kosher salt (3/4 teaspoon) and freshly ground black pepper: Enhance all flavors and help form a crust on the pork. Sub: Sea salt or low-sodium salt alternatives.
Sweet potatoes (2, about 1 1/2 pounds, cut into 1/2-inch wedges): Provide sweet, hearty texture and roast to golden perfection. Sub: Regular potatoes or butternut squash.
Red onion (1, cut into 1/2-inch wedges): Adds savory-sweet flavor and caramelizes beautifully. Sub: Yellow onion or shallots.
Extra-virgin olive oil (3 tablespoons): Helps veggies roast evenly and browns the pork. Sub: Avocado oil or vegetable oil.
Cayenne pepper (pinch): Gives a subtle spicy kick to the veggies. Sub: Paprika for milder flavor or chili powder for more depth.
Low-sodium chicken broth (1 cup): Forms the base of the pan sauce, adding savory depth. Sub: Vegetable broth for vegetarian or beef broth for richer flavor.
Dijon mustard (2 teaspoons): Adds tangy, sharp flavor to the sauce. Sub: Whole-grain mustard or yellow mustard.
Fresh chives (2 tablespoons, chopped): Bring fresh, mild onion flavor to the sauce. Sub: Green onions or parsley.

These ingredients are simple and budget-friendly, often already in your kitchen. The mix of lean protein, nutrient-packed veggies, and minimal added sugar makes this a wholesome, satisfying meal.

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Instructions

Ready to start? You’ll need a baking sheet, a large nonstick skillet, a small bowl, a wooden spoon, and a meat thermometer. Preheat your oven to 450°F (230°C) with a rack in the upper third. These steps are easy, with tips for success.

Prep the pork: Pierce 1 large pork tenderloin (1 1/4 to 1 1/2 pounds) all over with a fork to help the rub sink in. In a small bowl, mix 3 tablespoons brown sugar, 1 teaspoon dried sage, 2 minced garlic cloves, 3/4 teaspoon kosher salt, and a few grinds of black pepper. Rub this mixture all over the pork. Tip: Press the rub firmly to stick and ensure bold flavor.
Prep the veggies: On a baking sheet, toss 2 sweet potatoes (cut into 1/2-inch wedges) and 1 red onion (cut into 1/2-inch wedges) with 2 tablespoons olive oil and a pinch of cayenne pepper. Season with salt and black pepper. Tip: Cut wedges evenly for uniform roasting, and spread out to avoid steaming.
Roast the veggies: Roast the sweet potatoes and onions at 450°F, tossing once halfway through, until golden, about 20 minutes. Set aside on the baking sheet. Tip: Don’t overcrowd the pan—space ensures crispy edges.
Sear the pork: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden on all sides, about 5 minutes. Tip: Let the pork sear undisturbed for a minute per side to form a crust.
Roast the pork: Transfer the pork to the baking sheet with the veggies. Roast until the sweet potatoes are tender and the pork reaches 145°F internally (use a meat thermometer), about 11-13 minutes. Tip: Check pork at 11 minutes to avoid overcooking—it should be slightly pink inside.
Make the sauce: Add 1 cup low-sodium chicken broth to the skillet over medium heat. Simmer, scraping up browned bits with a wooden spoon, for 1-2 minutes. Stir in 2 teaspoons Dijon mustard, 2 tablespoons chopped chives, and a few grinds of black pepper. Tip: Scrape well—those browned bits add tons of flavor!
Slice and serve: Slice the pork into 1/2-inch pieces. Drizzle with the pan sauce. Serve with the roasted sweet potatoes and onions. Tip: Slice at an angle for a prettier presentation.