In the spirit of full disclosure, melaniewinters.com is a compensated affiliate meaning we may make a small commission when you click on/purchase something through the links in this post.
I love spending an entire evening in the kitchen cooking up a masterpiece and enjoying wining and snacking as I go. I know this is not the case for everyone though, and sometimes you just want an easy, no fuss meal. This is that meal, but don't fret because despite its ease, it still packs a full flavor punch.
The most thinking you'll have to do is how to time the potatoes and the pork. Since the potatoes need time to rest just get those going and about 30 minutes in, add the pork. Then, after 20 minutes the potatoes will be ready and the heat can be turned down to finish the pork. While the potatoes are doing their initial baking, fry up the bacon for that dish - save the grease because Lord knows broccoli is infinitely better when steamed in a little bit of bacon grease! Seriously, drain half the grease, then add some water. Add broccoli and cover to steam. Drain before serving.
I found the tanginess of the potatoes really balanced out the sweetness of the pork, so if you decide to go a different route for sides just keep in mind that you'll want something on the more zesty or even neutral side, rather than doubling up on the sweets. Rice would be a great option as well. I'd add a slurry (mixture of water and cornstarch) and some cayenne pepper to the wine/water/drippings in the pork roasting pan and reduce to a nice sauce for the rice - add some pea pods or other veggies and you've got a great Asian-inspired dish as well!
2 - 2 1/2 lb pork tenderloins, patted dry
4 T. brown sugar
2 T. sriracha mustard
3 T. yellow mustard
4 cloves garlic, minced
drizzle of olive oil
splash of wine and water (enough to fill bottom of roasting pan - 1/4" or just below bottom of rack)
Preheat oven to 415 degrees.
In a small mixing bowl, whisk together sugar, mustards, garlic and olive oil.
Season tenderloins with salt and pepper and place on wire rack in roasting pan. Brush on sugar/mustard mixture, turning to coat entire tenderloin evenly. Add wine and water to bottom of roasting pan to keep pork moist during cooking.
Bake at 415 degrees for 20 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes or until the internal meat temperature reaches 145 degrees. Let pork rest 10 minutes before serving.
Serve with warm potato salad and broccoli with shaved Parmesan.