Balsamic Glazed Pork Tenderloin with Sweet Potato Mash

Preheat oven to 400°F (200°C).

Pat pork tenderloin dry with paper towels. In a small bowl, mix 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1/2 tsp garlic powder. Rub this mixture all over the pork tenderloin.

Heat 1 tbsp 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.

While the pork is searing, prepare the balsamic glaze by combining 1/3 cup balsamic vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, and 2 minced garlic cloves in a small bowl.

Pour the balsamic mixture over the seared pork tenderloin, then transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork is roasting, place 2 lbs cubed sweet potatoes in a large pot and cover with cold water. Add 1/2 tsp salt and bring to a boil. Cook until fork-tender, about 15 minutes.

Trim the ends off 12 oz green beans. In a separate pan, heat 1 tbsp olive oil over medium heat. Add the green beans and sauté for 5-7 minutes until crisp-tender. Season with salt and pepper to taste.

Drain the sweet potatoes and return them to the pot. Add 3 tbsp butter, 1/4 cup milk, 1/4 tsp cinnamon, and 1 tbsp brown sugar. Mash until smooth and creamy.

Once the pork reaches 145°F, remove it from the oven and transfer to a cutting board. Let it rest for 5 minutes.

While the pork is resting, return the skillet with the balsamic sauce to the stovetop over medium heat. Simmer until the sauce reduces and thickens, about 3-4 minutes.

Toast 2 tbsp sliced almonds in a dry pan over medium heat until golden, about 2-3 minutes, tossing frequently to prevent burning. Sprinkle over the green beans.

Slice the pork tenderloin into 1/2-inch medallions. Serve with the sweet potato mash and green beans, drizzling the reduced balsamic glaze over the pork. Garnish with 1 tbsp fresh chopped rosemary.