Combine 1/3 cup EVOO and 1/3 cup balsamic with pork and marinate at least three hours to overnight.
Preheat oven to 400 degrees. Remove pork from marinade and season with Tuscan Blend.
Transfer to baking dish and bake for 25-35 minutes until desired doneness. Allow to rest 5 minutes before slicing.
Place sweet potatoes in large pot and cover with cold water. Bring to a boil then turn down to medium-high and allow to cook for 20-30 minutes until potatoes are fork tender.
Drain water, add remaining EVOO, heavy cream, maple syrup, salt, and pepper. Using an electric mixer, beat until mixture is fluffy and smooth.
Serve with your choice of vegetable.