1.Preheat the oven to 425 degrees.

2.Sweet potato and beet hash

1.Toss sweet potatoes on a sheet pan with olive oil, salt, pepper. Bake for 25-30 minutes.

2.Once the potatoes are in the oven. On a sperate sheet pan toss the beets with olive oil, salt, and pepper and bake for 20-25 minutes.

NOTE - Occasionally check on both stirring them around on pan for even browning.

3.Meanwhile, Pork Loin – Use an oven proof pan or cast-iron skillet. Add olive oil to pan, and allow olive oil to get hot.

4.Pat the Pork Loin dry with a paper towel. Salt and pepper the pork chop on both sides.

5.Sear the pork chop on the first side until golden brown about 2-3 minutes.

6.Flip the pork chop and sear on other side about 30-60 seconds and place the pesto butter on top of the pork loin.

7.Then put the whole pan into the oven for 7-9 minutes. When pork loins are finished (test with instant read thermometer, should read 140 degrees or to touch please reference back) set aside to rest.

3.Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy, then remove and set aside, discarding bacon fat.

1.Add a little bit of olive oil to the pan and then add the onions and season with salt and pepper, and continue to cook until the onions start to caramelize and turn golden, about 7-10 minutes.

2.Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Add salt and pepper.