Balsamic Glazed Pork Tenderloin with Roasted Sweet Potatoes

Preheat oven to 425°F (220°C).

Peel and cut 2 pounds of sweet potatoes into 1-inch cubes. Place in a large bowl.

Mince 3 cloves of garlic, 1 tablespoon of fresh rosemary, and 1/2 tablespoon of fresh thyme. Add to the sweet potatoes along with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly.

Spread the sweet potatoes on a baking sheet in a single layer. Roast for 30-35 minutes, turning halfway through, until tender and caramelized.

While the potatoes are roasting, prepare the pork tenderloin. Pat 2.5 pounds of pork tenderloin dry with paper towels and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

In a small bowl, make the marinade by combining 1/4 cup of balsamic vinegar, 2 tablespoons of honey, 3 minced garlic cloves, 1 tablespoon of fresh rosemary, 1/2 tablespoon of fresh thyme, 2 tablespoons of olive oil, 2 tablespoons of dijon mustard, 3 tablespoons of soy sauce, and 1/2 teaspoon of red pepper flakes.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

Pour the marinade over the pork, then transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork is roasting, cook 8 slices of bacon in a separate skillet until crispy. Remove, let cool, then crumble into pieces.

Trim 1 pound of asparagus and toss with the remaining tablespoon of olive oil, salt, and pepper. During the last 10 minutes of pork cooking time, add the asparagus to the oven on a separate baking sheet.

Remove the pork from the skillet and let rest on a cutting board for 10 minutes, tented with foil.

Place the skillet with the remaining marinade over medium heat. Add 1/2 cup of chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the simmering sauce until it thickens.

Add the remaining 1/4 cup of balsamic vinegar and 1 tablespoon of honey to the sauce. Continue to simmer for 2-3 minutes until reduced and glossy.

Whisk in 3 tablespoons of butter, one tablespoon at a time, until the sauce is smooth and velvety.

Slice the pork tenderloin into 1/2-inch thick medallions.

Serve the pork medallions with the roasted sweet potatoes and asparagus. Drizzle the balsamic glaze over the pork and sprinkle the crumbled bacon over the asparagus.