Caramelized pork with sweet potatoes

>> Tuesday, February 23, 2010

This week, I am focusing on dinners that are quick and easy with ingredients from the local grocery store instead of Whole Foods. It's amazing what a limited selection of meats, fish, cheeses, etc. you have at Albertsons but I must confess, the price tag is well worth it at times. Last night (sorry I didn't get to the computer after dinner) I made a delicious roasted pork tenderloin which I paired with sweet potatoes.

My ingredient list included:
1 medium sweet potato, scrubbed and thinly sliced
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 pork tenderloin
1/2 teaspoon kosher salt
Freshly ground pepper
2 tablespoons Dijon mustard
3 tablespoons sugar
1 large orange

First off, heat the oven to 450 degrees.  You are going to need two baking pans lightly coated with vegetable oil.  In a large bowl, toss the sweet potatoes with the olive oil and arrange in a single layer on one of the baking pans. Sprinkle the potatoes with half your rosemary and place in the oven to cook until tender, about 30 minutes.

Meanwhile, in the large bowl you just used with olive oil, toss your pork tenderloin in the oil then season all over with salt and pepper.  Spread the mustard over the meat then sprinkle with the sugar and rosemary.  Arrange on the second banking pan and place in the oven to roast for 20-25 minutes, turning once, until cooked through.

Check the potatoes for tenderness and remove from the oven along with the pork tenderloin when done.  Transfer the potatoes to a plate and top with the uncut tenderloin and cover to keep the potatoes warm and let the meat rest. 

Place the baking pan used for the meat over medium heat on the stove and juice the orange to cook up a great pan sauce.  Cook, stirring, for a couple of minutes until the sugars and juices meld with the OJ and begin to thicken up a bit.  Add your pork tenderloin back into the pan with the sauce and slice, coating the meat in the orange pan sauce. 

Plate your sweet potatoes and pork tenderloin and serve with your choice of greens. Enjoy!!

1 comments:

denise @ quickies on the dinner table February 24, 2010 at 2:00 AM  

Scrumptious! Love sweet potatoes and the combination of flavours.

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