Roast Pork Tenderloin Recipe With Brown Sugar Sweet Potatoes Food

SPICY PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork tenderloins, using the entire amount.
• Place apples and sweet potatoes in the bottom of the prepared pan; dot with butter.
• Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes and place tenderloins on top.
• Bake in the preheated oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
• Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
• Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by one half, 10 to 15 minutes.
• Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES

Steps:

• Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
• Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
• Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ROAST PORK TENDERLOIN AND SWEET POTATO SHEET PAN DINNER

Steps:

• Preheat oven to 400 degrees F. In a large bowl, combine brown sugar and spices; reserve 2 tablespoons. Add sweet potatoes, onions and melted butter to bowl; toss well to coat, then spread over a large foil-lined or parchment-lined rimmed sheet pan that has been sprayed with non-stick cooking spray; roast for 10 minutes.
• Meanwhile, rub pork tenderloins with the reserved seasoning mixture. Push sweet potatoes and onions to the sides of the sheet pan, placing the pork tenderloins in the center.
• Roast tenderloin for 20-22 minutes or until pork is 140-145 degrees F at center when tested with an instant-read meat thermometer, and sweet potatoes are fork-tender.
• Tent pork tenderloins with foil and let them rest for 3-5 minutes before slicing them into medallions. Serve with sweet potatoes and onions alongside.

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. 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.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• 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 F, 11 to 13 minutes.
• 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.

ROAST PORK TENDERLOIN WITH SWEET POTATOES

Steps:

• Heat oven to 475 degrees F.
• Mash garlic with 1/4 teaspoon salt, pepper and ginger to form a paste.
• Place pork in a jelly-roll pan or large roasting pan; rub all over with garlic mixture.
• Toss sweet potatoes with 1 Tablespoon oil and 3/4 teaspoon more salt in a large bowl. Arrange potatoes in pan around the pork.
• Combine the brown sugar, vinegar, soy sauce and remaining 1 tablespoon oil in a small saucepan; brush some of the mixture over the pork. Roast pork and potatoes 10 minutes.
• eanwhile, bring remaining soy sauce mixture to a boil over high heat. boil until sauce is thickened, 5 minutes; remove from heat.
• Brush half the sauce over the pork and turn sweet potatoes. Rioast 5 minutes more until the sweet potatoes are tender and meast thermometer inserted in thickest part of pork registers 155 degrees F. (I find it takes my tenderloin closer to 20 minutes to reach that temperature).
• Cut pork into 3/4 inch thick slices. Arrange on a platter with sweet potatoes. Pout any pan drippings and remaining sauce over the pork.
• Makes 6 servings.
• I like to double the amount of sauce. because my family loves it so much!