Tuesday, October 27, 2015

Pork Tenderloin and Sweet Potatoes . . . fabulous!!!

I sliced a small pork roast instead of the tenderloin because that is what I had in the house.  Even fussy hubby loved this dish.

Pork Tenderloin and Sweet Potatoes

2 servings
Preparation 10 min 
Cooking 20 min
330 calories per serving 


2sweet potatoes, peeled and cut into 1,5 cm pieces360 g
1 clovegarlic, minced 
1pork tenderloin, cut into 2 cm slices300 g
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  
1/2 tbspcanola oil8 mL
1 tspbutter, unsalted5 g
1 pinchcayenne pepper 0.4 g
3/4 tspdried oregano 0.4 g
1/3 cupgrapefruit juice 85 mL
1/3 cupwater 85 mL
4 tsppine nuts [optional] 10 g
4 tspfresh 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.


  1. Prepare the vegetables: Cut the sweet potatoes into pieces, about 1,5 cm. Mince the garlic.
  2. 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.
  3. 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.
  4. 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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