Rosemary and Molasses Glazed Pork Tenderloin with Sweet Potatoes

1. Preheat and Prepare

First, preheat your oven to 400°F (200°C). This will ensure it's at the right temperature by the time you're ready to roast the pork and sweet potatoes.

2. Season the Pork

Sprinkle the pork tenderloins generously with coarse kosher salt and freshly ground black pepper. This will help to enhance the flavor of the meat.

3. Prepare the Glaze

In a small bowl, combine the light molasses, Dijon mustard, minced fresh rosemary, and half of the red pepper flakes. This mixture will serve as a flavorful glaze for the pork, adding a delightful blend of sweet, tangy, and aromatic notes.

4. Season the Sweet Potatoes

In a large bowl, toss the sweet potato slices with the remaining red pepper flakes, 1.5 tablespoons of olive oil, salt, and pepper. Ensure the sweet potatoes are evenly coated to guarantee they roast beautifully.

5. Arrange and Roast Sweet Potatoes

Brush a large rimmed baking sheet with olive oil to prevent sticking, then arrange the seasoned sweet potatoes in a single layer. Place them in the preheated oven and roast for about 15 minutes.

6. Brown the Pork

While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the seasoned pork tenderloins and brown them on all sides for about 6 minutes. This browning step is crucial as it enhances the pork's flavor through the Maillard reaction, creating a deliciously savory crust.

7. Roast Pork and Sweet Potatoes Together

After the sweet potatoes have roasted for 15 minutes, remove them from the oven. Place the browned pork tenderloins on the same baking sheet with the sweet potatoes. Brush the pork with some of the molasses mixture. Return the baking sheet to the oven and continue roasting for another 15 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 145°F (63°C).

8. Make the Sauce

While the pork and sweet potatoes are finishing in the oven, pour off any excess fat from the frying pan, leaving about 1 tablespoon. Add the minced shallot to the pan and cook over medium heat until softened, about 3 minutes. Pour in the remaining molasses mixture and the chicken broth, then bring to a boil. Reduce the heat and let the sauce simmer for about 3 minutes, allowing it to thicken and the flavors to meld together.

9. Serve

Once the pork is cooked through, remove it from the oven and let it rest for a few minutes. Slice the pork into medallions and arrange them on a warmed platter alongside the roasted sweet potatoes. Drizzle the thickened sauce over the pork and serve immediately. Enjoy the balance of sweet, savory, and aromatic flavors in every bite.