Roast Pork Tenderloin With Sweet Potatoes Food

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.

ITALIAN PORK TENDERLOIN WITH ROASTED SWEET POTATOES

Steps:

• Heat oven to 425°F. In large bowl, mix 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the garlic. Add sweet potatoes and onions; toss to coat. Spread in 9x13-inch pan. Roast uncovered 10 minutes.
• Meanwhile, brush pork tenderloins with 1/2 tablespoon oil. In small bowl, stir together 1 teaspoon Italian seasoning, 1/4 teaspoon seasoned salt and the Parmesan cheese.
• Move vegetables to center of pan; place 1 pork tenderloin on each side. Sprinkle seasoning mixture evenly over pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 20 to 25 minutes longer or until thermometer reads 155°F. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
• Cut pork into 1-inch-thick slices; arrange on platter with sweet potatoes and onions. Sprinkle with parsley.

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.

PORK TENDERLOIN WITH ROASTED GRAPES AND MASHED SWEET POTATOES

Steps:

• For the Pork Tenderloin with Roasted Grapes: Preheat the oven to 375 degrees F.
• Cook the bacon lardon in a large skillet over medium heat until crisp, 5 to 6 minutes. Use a slotted spoon to remove the bacon and drain on a towel-lined plate. Reserve the bacon for the potatoes. Reserve the skillet with bacon fat to cook the pork.
• Toast the fennel seeds in a small skillet over medium heat until fragrant, about 2 to 3 minutes. Transfer to a spice grinder and grind into a fine powder.
• Season the pork generously with salt and pepper. Return the large skillet with bacon fat to medium-high heat. Place the pork in the pan and cook on all sides until rich golden brown, about 8 minutes. Remove the pork from the pan, dust the pork with the toasted ground fennel seeds, and place on a sheet pan fitted with a rack. Roast in the oven until the internal temperature reaches 150 degrees F, about 14 minutes. Allow to rest 10 minutes until ready to serve.
• Drain the fat from the skillet and place over medium-low heat. Add the extra-virgin olive oil and shallots and cook until softened, about 2 minutes. Season with salt then pour in the port and scrape with a wooden spoon to release the bits from the bottom of the pan. Add the grapes and cook the grapes until they split and let out their juices, about 10 minutes.
• Add half of the chicken stock, let it reduce slightly, then add the remaining stock and let cook until sauce is reduced by half and thickened, 8 to 10 minutes. Taste and re-season if needed.
• For the Mashed Sweet Potatoes: Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot.
• Add the heavy cream and butter and combine with a hand mixer until smooth. Mash with a potato masher. Add the brown sugar, heavy cream and cumin and mix with a spatula to combine. Season to taste with salt. Add the cayenne, cumin, light brown sugar, reserved bacon and some salt and fold to combine.
• Slice the pork on a bias. Serve with the sweet potatoes and top with the grapes, sauce and chives.

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!

ROAST PORK TENDERLOIN RECIPE WITH BROWN SUGAR SWEET POTATOES

Steps:

• Preheat oven to 375°F. Mix brown sugar and seasonings in large bowl. Reserve 2 tablespoons. Add sweet potatoes, onions and butter to bowl; toss to coat well. Arrange on large, shallow, foil-lined baking pan sprayed with no stick cooking spray.
• Roast 10 minutes. Rub pork tenderloin with reserved seasoning mixture. Push sweet potatoes and onions to one side of pan. Place pork tenderloin on other side.
• Roast 25 minutes or until pork is desired doneness and sweet potatoes are tender. Slice pork and serve with sweet potatoes and onions.

PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F, then coat the inside of a 9"x9" baking pan with nonstick cooking spray.
• In a small bowl, combine salt, cinnamon, cardamom & pepper.
• In a large bowl, place the sweet potato slices & sprinkle them with just 1/2 teaspoon of the spice mixture & just 1 1/2 teaspoons of the oil, then toss to coat.
• Arrange the sweet potato slices in a single layer in the prepared baking pan, then bake uncovered for 10 minutes.
• Meanwhile, cut the pork tenderloin in half, then rub the remaining oil over the pork, before coating it with the remaining spice mixture.
• Place the coated pork halves over the sweet potato slices & bake for 15 minutes.
• Meanwhile, cut each apple into 8 wedges, & when the pork has baked for 15 minutes, turn the pork over & arrange the apples around the meat.
• Bake another 15 minutes longer or until a meat thermometer reads 145 degrees F ~ That's my reading, but if you're a traditionalist, you'll want it to read 160 degrees F!

PORK TENDERLOIN WITH ROASTED SWEET POTATOES AND PEARS

Steps:

• Preheat oven to 450 degrees.
• Parboil potatoes to soften slightly.
• Spray baking dish with cook spray.
• Season the pork tenderloin on all sides with garlic salt and pepper.
• Add the pork tenderloins and surround with sweet potatoes and pears.
• drizzle oil over vegetables.
• Sprinkle rosemary and sage over pork tenderloin (I actually flip the tenderloins so that the herbs are on all sides).
• Cook in oven for 25-35 minutes.
• Let rest out of oven for 10 minutes before slicing.