Pork Tenderloin Sheet Pan Supper with Sweet Potatoes & Caramelized Onions
You won't go wrong serving your holiday company this pepper jelly glazed bacon wrapped NC pork tenderloin.... nestled among seasoned NC Sweet Potatoes!
Ingredients
- 3-4 small sweet potatoes, washed and dried
- 2-3 tablespoons oil
- 1 tablespoon cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons salt
- 3-4 onions, peeled and thinly sliced
- 2-3 tablespoons oil
- about 3 pounds pork tenderloin, silver skin removed
- dried sage
- cayenne pepper
- freshly ground black pepper
- salt
- ½ cup hot pepper jelly, divided
- 12 ounces bacon
- 1 tablespoon balsamic vinegar
- chopped chives
Instructions
- Slice potatoes lengthwise into wedges. Toss with oil, then add cumin, cinnamon and salt. Set aside.
- Preheat oven to 425 degrees. Toss onion rings with oil and scatter on large sheet pan.
- Dust tenderloin generously on all sides with sage, peppers and salt. Lay on top of onions.
- Warm 2 heaping tablespoons of jelly in microwave for about 15 seconds and spread over tenderloin. Wrap with bacon and dust the bacon with black pepper.
- Place potato wedges on onions around pork. Roast for about 35 minutes until pork reaches 140 degrees by thermometer.
- Warm remaining jelly with balsamic vinegar and drizzle over pork. Let rest a few minutes before slicing.
- Garnish with chopped chives. Slice pork, top with the roasted onions alongside the savory roasted sweet potatoes.