Ingredients:
12 ounce pork tenderloin |
2 tablespoons Dijon-style mustard or coarse grain mustard |
2 cloves garlic, minced |
1/4 teaspoon dried marjoram, crushed |
1/2 teaspoon dried sage, crushed |
1/4 teaspoon dried thyme, crushed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 large sweet potatoes (1 pound), cut into 3/4 inch pieces |
1/4 cup dry white wine |
1/4 cup chicken broth |
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Preparation / Directions:
Trim fat from pork. Combine mustard and garlic; rub half the mustard mixture on top and sides of pork. Place pork on a rack in a 13x9x2 inch baking pan. Insert meat thermometer into center of meat, if desired.
Combine marjoram, sage, thyme, salt and pepper; sprinkle half of the herb mixture over roast. Bake in a 425 F oven for 20 minutes.
Meanwhile, cook sweet potato pieces in lightly salted boiling water for 8 to 10 minutes or just till tender. Drain. Combine remaining mustard mixture with the wine and chicken broth in a bowl. Add potatoes, and gently toss to coat.
Place potato mixture around the roast in the pan. Sprinkle potatoes with remaining herb mixture. Continue roasting about 10 minutes more or till meat thermometer registers 160 F. Slice the pork, and serve with the cooking liquid and potatoes.
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