Nutrition per serving may change if servings are adjusted.
1 cup diet root beer
¼ cup balsamic vinegar
3 tablespoons light soy sauce
¼ teaspoon crushed red pepper (optional)
1 pound pork tenderloin
1 pound peeled, cubed sweet potatoes
1 tablespoon canola oil
Nonstick cooking spray
⅛ teaspoon salt
In a medium bowl combine root beer, vinegar, soy sauce and crushed pepper, if desired. Place the pork in a resealable plastic bag set in a shallow dish. Pour half of the root beer mixture over the pork. Seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally. Refrigerate remaining root beer mixture until needed.
Preheat oven to 425°F. Place the potatoes on a foil-lined baking sheet, drizzle with the oil and toss to coat well. Arrange potatoes in a single layer, pushing potatoes to the sides slightly to make room for the pork tenderloin.
Remove the pork from the marinade, discarding marinade. Pat pork dry with paper towels. Lightly coat a very large nonstick skillet with cooking spray. Cook pork over medium-high heat 3 minutes, turn and cook 3 minutes or until sides are browned. Place pork in center of potatoes on prepared baking sheet. Bake 20 minutes or until sweet potatoes are tender and pork is slightly pink in center (155°F), stirring sweet potatoes once halfway through roasting time.
Meanwhile, add the remaining root beer mixture to the skillet and bring to a boil over medium-high heat, stirring to release any browned bits. Boil 2 to 3 minutes or until reduced to about 2 tablespoons liquid, stirring frequently. Pour into a small bowl and set aside.
Place the pork on a cutting board and let stand 5 minutes before slicing. Sprinkle the salt evenly over the potatoes and toss to combine. Cover with foil to keep warm while pork stands. To serve, drizzle the sauce evenly over the pork slices.