Pork Tenderloin Sheet Pan Supper

With sweet potatoes

Print Recipe

Servings: 6–8

Sheet pan meals are the perfect way to feed your guests while enjoying your casual soirée too. Throw this one together featuring NC sweet potatoes, pork and pepper jelly. Set it out for your guests, pour yourself some punch and have fun!

Ingredients

3 small sweet potatoes, washed and dried

2–3 tablespoons oil

1 tablespoon cumin

1 teaspoon ground cinnamon

2 teaspoons salt

3 small onions, peeled and thinly sliced

2–3 tablespoons oil

2½–3 pounds pork tenderloin, silver skin removed

Dried sage

Cayenne pepper

Freshly ground black pepper

Salt

½ cup hot pepper jelly, divided (We used Peggy Rose’s: PeggyRoses.com)

12 ounces bacon

1 tablespoon balsamic vinegar

Fresh chives

Directions

Slice potatoes lengthwise into wedges. Toss with oil, then add cumin, cinnamon and salt. Set aside.
Preheat oven to 425 degrees. Toss onion rings with oil and scatter on large sheet pan.
Dust tenderloin generously on all sides with sage, peppers and salt. Lay on top of onions. Warm 2 heaping tablespoons of jelly in microwave for about 15 seconds and spread over tenderloin. Wrap with bacon and dust the bacon with black pepper. Place potato wedges on onions around pork. Roast for about 35 minutes until pork reaches 140 degrees by thermometer.
Warm remaining jelly with balsamic vinegar and drizzle over pork. Let rest a few minutes before slicing.
Garnish with chopped chives. Slice pork, top with the roasted onions alongside the savory roasted sweet potatoes.