Sweet Potato and Roast Pork on Toast | RICARDO

Ingredients

• 2 large sweet potatoes, peeled and cut into slices about ½ inch (1.5 cm) thick
• 3 tbsp (45 ml) olive oil
• 1 pork tenderloin, about 1 lb (450 g), trimmed
• 1 tbsp (15 ml) whole-grain mustard, plus more for serving
• 1 ciabatta baguette, cut in half horizontally
• 1 Granny Smith apple, cored and cut into thin sticks
• 1 shallot, thinly sliced
• 2 cups (50 g) arugula
• 3 tbsp roasted pumpkin seeds
• 3 tbsp dried cranberries
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lemon juice