Sage & Sweet Potato Hasselback Pork Tenderloin

• Preheat oven to 375º F.
• Fry the bacon until crispy, adding the sage during the last 3 minutes of cooking. Remove to a paper lined plate to drain.
• Create thin slices down the length of the pork tenderloin (approx 3/4 inch apart) without cutting all the way through. Tip – place two chopsticks on each side of the pork and allow them to be the stop for the knife as you slice down.
• Push the cooked bacon and sage mixture down into each of the slits in the pork.
• Slide the sliced sweet potatoes down into the slits with the bacon mixture.
• Place the stuffed pork on a baking sheet and bake at 375º F for 30 minutes.
• While the pork cooks, add the apricot marmalade, sherry and dijon mustard to a small saucepan and stir. Cook over medium heat for 3 minutes, or until bubbly. Remove from heat and set aside.
• After the pork has cooked for 30 minutes, pour the glaze over the top and return to the oven to cook for an additional 5 minutes.
• Remove from oven, slice and serve.

Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.