Roasted Pork and Peppercorn Sauce

Wash and dry all produce.* Cut the Brussels sprouts in half (or into quarters if they are large). On a baking sheet, toss the sprouts with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 18-20 min.

Meanwhile, in a medium pot, combine the sweet potatoes with enough salted water to cover. Bring to a boil over high heat, until the potatoes are fork-tender, 12-15 min. Meanwhile, pat the pork tenderloin(s) dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Pan-fry until golden-brown all over, 2-3 min per side. Transfer the pork to the baking sheet with the sprouts. Roast in the centre of the oven until the pork is cooked through, 10-12 min. (TIP: Cook to a min. internal temp. of 160°F.**)

Reduce heat to medium. In the same pan, add 1/3 cup water (double for 4 ppl), broth concentrate(s) and 1/4 tsp peppercorns (double for 4 ppl). (TIP: Taste and add more peppercorns, 1/4 tsp at a time, if you would like your sauce spicier!) Stir, scraping up any brown bits from the bottom of the pan. Remove pan from heat and stir in the sour cream.

Drain the sweet potatoes, then return to the same pot. Add 1 tbsp butter (double for 4 ppl) and 1/2 tsp smoked paprika (double for 4 ppl) to the potatoes. Mash together with a fork or potato masher until smooth. Season with salt and pepper.