Ingredients:

  • 2 kilograms Pork Tenderloin (approx. 2.5 lbs), trimmed of silverskin
  • 2 large Sweet Potatoes, cubed (approx. 600 grams)
  • 300 grams fresh Green Beans, trimmed (10 ounces)
  • 2 tablespoons Dijon Mustard
  • 1/2 cup Balsamic Glaze
  • 3 tablespoons Olive Oil
  • Coarse Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Cube the sweet potatoes into roughly 1-inch uniform pieces. Toss the sweet potatoes in a mixing bowl with 2 Tbsp of olive oil, 1/2 tsp salt, and pepper. Spread them evenly across one half of the prepared baking sheet.
  2. Rub the pork tenderloin lightly with the remaining 1 Tbsp of olive oil, salt, and pepper. Whisk together the 2 Tbsp of Dijon mustard and 1/4 cup (60 ml) of the balsamic glaze in a small bowl. Set the remaining 1/4 cup plain glaze aside for the final basting. Place the seasoned pork directly onto the baking sheet alongside the sweet potatoes. (Optional: sear the pork in a hot pan for 30 seconds per side beforehand for extra colour).
  3. Place the baking sheet into the preheated oven and roast for 15 minutes.
  4. While the pork roasts, toss the green beans with a drizzle of oil, salt, and pepper. After the initial 15 minutes, remove the tray. Place the green beans on the remaining empty half of the tray and turn the sweet potatoes. Brush or spoon half of the prepared Dijon-Balsamic mixture over the pork tenderloin. Return to the oven and continue roasting for another 10 minutes.
  5. Remove the tray. Brush the remaining reserved plain balsamic glaze heavily over the pork. Continue roasting for 5-10 minutes, or until the pork reaches an internal temperature of 145°F (63°C). The vegetables should be tender and slightly caramelized.
  6. Crucially, remove the pork tenderloin from the tray immediately and place it on a cutting board. Tent it loosely with foil and let it rest for 5–10 minutes. Slice the pork against the grain into thick medallions and serve immediately with the roasted sweet potatoes and green beans. Drizzle any remaining tray juices over the dish.