Cranberry-Glazed Pork Tenderloin with Roasted Sweet Potatoes

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a medium saucepan, combine cranberries, orange juice, brown sugar, Dijon mustard, soy sauce, garlic powder, onion powder, salt, and pepper.
3. Step 3: Cook over medium heat until the cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
4. Step 4: In a large bowl, toss the cubed sweet potatoes with olive oil, cinnamon (if using), salt, and pepper.
5. Step 5: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20 minutes.
6. Step 6: While the sweet potatoes are roasting, season the pork tenderloin with salt, pepper, garlic powder, and onion powder.
7. Step 7: Heat a skillet over medium-high heat and sear the pork tenderloin on all sides until golden brown, about 5-7 minutes.
8. Step 8: Brush the cranberry glaze over the seared pork tenderloin.
9. Step 9: After the sweet potatoes have roasted for 20 minutes, push them to one side of the baking sheet and place the glazed pork tenderloin on the other side.
10. Step 10: Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
11. Step 11: Remove the pork and sweet potatoes from the oven and let the pork rest for 5 minutes before slicing.
12. Step 12: Serve the sliced pork tenderloin with roasted sweet potatoes, drizzled with any remaining cranberry glaze. Garnish with fresh parsley if desired.