Pork roast with sweet potato

Ingredients:

• 1 large pork tenderloin (0.5 - 0.7 kg), leave the wide side, you will cut it into medallions, cut off the narrow part
• 2 sweet potatoes (about 0.7 kg), cut lengthwise into 1 cm thick slices.
• 3 tbsp. l. brown sugar
• 1 teaspoon dried sage
• 2 cloves garlic, crushed
• 1 red onion, sliced ​​lengthwise into 1cm thick slices.
• 3 tbsp. l. olive oil
• A pinch of cayenne pepper
• 1 cup lightly salted chicken broth
• 2 teaspoons Dijon mustard
• 2 tbsp chopped fresh chives

Preparation:

1. Position a rack in the upper third of the oven; preheat oven to 230°C.
2. Prick the pork all over with a fork. In a bowl, combine the brown sugar, sage, garlic, 3/4 teaspoon salt, and a pinch of black pepper; rub the pork with the mixture.
3. On a baking sheet, toss the sweet potato and onion with 2 tablespoons olive oil and cayenne pepper, season with salt and pepper. Bake in the oven, stirring once, until golden brown, 20 minutes; set aside.
4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the pork and cook, turning, until golden brown, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet and oil). Bake until the sweet potato is tender and a thermometer inserted into the center of the pork registers 145°F (62°C), 11 to 13 minutes.
5. Meanwhile, pour the broth into the pan and bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Add the mustard, chives, and a little black pepper. Slice the pork and pour the sauce over it. Serve with roasted vegetables.