• 1 (1-pound) WMLC pork tenderloin, trimmed
• 2 teaspoons smoked paprika
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons canola oil, divided
• 2 large sweet potatoes (about 11 ounces each), peeled and cut into 8 wedges each
• 1/4 cup cider vinegar
• 3 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 thyme sprigs
• 1 tablespoon unsalted butter

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