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2 servings
Preparation 10 min Cooking 20 min
330 calories per serving
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Ingredients
2 | sweet potatoes, peeled and cut into 1,5 cm pieces | | 360 g |
1 clove | garlic, minced | | |
1 | pork tenderloin, cut into 2 cm slices | | 300 g |
1 pinch | salt [optional] | | 0.1 g |
| ground pepper to taste | | |
1/2 tbsp | canola oil | | 8 mL |
1 tsp | butter, unsalted | | 5 g |
1 pinch | cayenne pepper | | 0.4 g |
3/4 tsp | dried oregano | | 0.4 g |
1/3 cup | grapefruit juice | | 85 mL |
1/3 cup | water | | 85 mL |
4 tsp | pine nuts [optional] | | 10 g |
4 tsp | fresh mint, chopped | | 4 g |
Before you start
Put a serving dish in the oven at the lowest setting to keep the meat warm while the sweet potatoes cook.
Method
- Prepare the vegetables: Cut the sweet potatoes into pieces, about 1,5 cm. Mince the garlic.
- Cut each tenderloin crosswise into 2 cm thick slices. Season with salt and pepper. Heat the oil and butter in a pan over medium heat. Add the pork slices then sauté until golden-coloured, about 4 min per side. Take them out of the pan and set aside on a plate, keeping them warm in the oven.
- Add the garlic and cayenne pepper to the pan, then cook 1 min with stirring. Add the sweet potatoes andoregano, then sauté 2 min with stirring. Pour in the grapefruit juice and water, then bring to a boil. Lower the heat, cover and simmer until the potatoes are tender, about 12 min.
- Put the pork slices back into the pan then heat them through, 2-3 min. Sprinkle with pine nuts (optional) and chopped mint, then serve.
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