• 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

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 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 remaining 1 tablespoon 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, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.