K & K's Kitchen: Roasted Pork and Sweet Potatoes

February 21, 2015

1  Large Pork Tenderloin

3  Tablespoons packed light brown sugar

1  teaspoon dried sage

2  Clove garlic, minced

Kosher Salt and freshly ground black pepper

2  Sweet potatoes (about 1 1/2 pounds), cut into 1/2 inch wedges

1   Red onion cut into 1/2 inch wedges

3  Tablespoons extra virgin olive oil

Pinch of cayenne pepper

1  Cup low sodium chicken broth

2  teaspoons dijon mustard

2  Tablespoons chopped fresh chives





1).  Position a rack in the upper third of the oven, preheat to 450 degrees.  Pierce the pork all over with a fork.  Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.

2).  Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet, season with salt and pepper.  Roast, tossing once, until golden, 20 minutes, set aside.

3).  Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.  Add the pork and cook turning until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet).  Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees, 11 to 13 minutes.

4).  Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon.  Stir in the mustard, chives and a few grinds of black pepper.  Slice the pork; drizzle with the pan sauce.  Serve with the roasted vegetables

Per serving:  Calories 461; Fat 16g (Saturated 3g); Cholesterol 93mg; Sodium 593mg; Carbohydrate 46g;  Fiber 5g; Protein 34g

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