Balsamic Glazed Pork Tenderloin with Roasted Sweet Potatoes

Preheat oven to 425°F (220°C).

Peel and cut 2 large sweet potatoes into 1-inch cubes. Toss with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange in a single layer on a baking sheet.

Mince 3 cloves of garlic and strip leaves from 1 sprig each of rosemary and thyme, finely chopping the herbs.

Pat the 1.5 pounds pork tenderloin dry with paper towels. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat 1 tablespoon 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.

Place the sweet potatoes in the oven and roast for 15 minutes.

Meanwhile, in a small saucepan, combine 1/2 cup balsamic vinegar, 3 tablespoons honey, 2 tablespoons dijon mustard, half the minced garlic, chopped herbs, and 1/4 teaspoon red pepper flakes. Bring to a simmer over medium heat and cook until reduced by half and slightly thickened, about 8-10 minutes.

Brush the seared pork tenderloin with half of the balsamic glaze. Add the remaining herb sprigs to the skillet.

Transfer the skillet with the pork to the oven and roast alongside the sweet potatoes for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Remove the pork from the oven, tent with foil, and let rest for 5-10 minutes.

Stir 2 tablespoons of unsalted butter into the remaining balsamic glaze and heat until melted and incorporated.

Slice the pork tenderloin into medallions and drizzle with the remaining balsamic glaze.

Serve the pork medallions with the roasted sweet potatoes.