Balsamic Glazed Pork Tenderloin with Sweet Potato Mash

Preheat oven to 400°F (200°C).

Peel sweet potatoes and cut into 1-inch cubes. Place in a pot with cold water and a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

While potatoes cook, prepare the pork. Pat tenderloin dry with paper towels and season generously with salt and pepper.

Mince 2 cloves of garlic and chop the rosemary. Mix with 1 tablespoon olive oil and rub all over the pork tenderloin.

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

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until internal temperature reaches 145°F (63°C).

While the pork roasts, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar, honey, brown sugar, Dijon mustard, and 1 minced garlic clove. Bring to a simmer over medium heat and cook until reduced by half and slightly thickened, about 10 minutes.

When the sweet potatoes are tender, drain well and return to the pot. Add butter, milk, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash until smooth and creamy.

When the pork reaches temperature, remove from oven and let rest for 5 minutes. Brush generously with the balsamic glaze.

Slice the pork tenderloin into medallions and serve over the sweet potato mash. Drizzle with additional glaze.