Photo: Jennifer Causey
Active Time
15 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: 3 ounces pork, 4 potato wedges, and about 1 tablespoon sauce)

Two teaspoons of smoked paprika may seem like a lot, but it will help to form a nice crust on the pork as it sears in the pan. You can also sub 1 teaspoon ground cumin plus 1 teaspoon chipotle chile powder. A hot oven will help the sweet potato wedges crisp up on the outside without burning. Remove the pork from the oven just as it reaches 140. The temp will climb to an ideal 145, and the meat will be just right. This is paleo version of one of our favorite weeknight dinners.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Sprinkle pork evenly with paprika, 1/4 teaspoon salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.

Step 3

Place potatoes on a baking sheet; drizzle with 1 tablespoon olive oil. Bake at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Bake at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140°. Remove pan from oven. Sprinkle potatoes with 3/8 teaspoon salt. Let pork stand 5 minutes before cutting into slices.

Step 4

Combine remaining 1/8 teaspoon salt, vinegar, maple syrup, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add remaining tablespoon olive oil, stirring with a whisk. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.