It’s no secret that one of my very favorite savory dishes is a perfectly roasted pork tenderloin. And, when it comes to entertaining, it also happens to be one of my specialities. It’s so easy, it’s so tender, it’s so delicious…and this time it’s so full of fresh herbs! Italian Basil and Mint Pork Tenderloin & Roasted Sweet Potatoes…at your service.

Italian Pork Tenderloin & Potatoes

1 1/2 pork tenderloin
1 Tbs. olive oil
2 Tbs. fresh basil, finely chopped and divided
2 Tbs. fresh mint, finely chopped and divided
1/4 tsp. crushed red pepper flakes, divided
sea salt and pepper
4 Tbs. butter
1 large garnet yam, chopped
1 large sweet potato, chopped
1 large white sweet potato, chopped
balsamic reduction

Preheat the oven to 425 degrees. Toss the sweet potatoes with half the basil, half the mint, half the pepper flakes, and plenty of salt and pepper. Dollop with butter.
Bake, covered, for about 60-90 minutes, until soft. Remove from the oven.
Meanwhile, rub the pork with olive oil and all remaining spices.
Allow the loin to come to room temperature while the oven increases to 500 degrees.
Place the loin on a parchment lined baking sheet and bake at 500 degrees for 8 minutes. KEEP THE OVEN DOOR CLOSED and turn off the oven. KEEPING THE OVEN DOOR CLOSED, allow the pork to continue to cook and roast with the oven off for 75 minutes.
Remove from the oven and slice, serving with potatoes and a drizzle of balsamic reduction.