The sweet potatoes are very straight forward; I sprinkled a tiny bit of cayenne for a touch of heat. The pork was perfect (moist, tender) after 25 minutes of cooking, but I had to add a liquid to bottom of the roasting pan due to a dry crust forming on the bottom. I deglazed it afterward with OJ and some white wine. The au jus was wonderful!! Served it up with a side of caesar salad. No leftovers. Always a good sign.
Love this! The pork was so flavorful. I just love anything with Dijon Mustard. And the potatoes were super easy to prepare.