5. Heat oven to 350 degrees.
6. Remove tenderloin and rub in salt, pepper and chopped rosemary. Drizzle with a little olive oil. Roast tenderloin in oven for 35 minutes. For faster cooking cut tenderloin in half before roasting. Cook until oven thermometer reaches 145 degrees.
7. Let rest and slice. Season sweet potatoes with nutmeg, cinnamon, butter and remaining tablespoon of honey or sugar. Add reduction sauce and serve.
PORT REDUCTION SAUCE
Reduce cup of wine in a saucepan with any leftover rosemary bits. When it reaches syrupy consistency add chicken stock and reduce about 5-7 minutes longer. Remove from heat and swirl in butter. Season with salt and pepper to taste.
