Preparation : 10 min Cooking : 20 min
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] 0.2 g
ground pepper to taste [optional]
1/2 tbsp canola oil 8 mL
1 tsp butter, unsalted 5 g
1 pinch cayenne pepper 0.2 g
3/4 tsp dried oregano 0.4 g
1/3 cup grapefruit juice 85 mL (I used orange juice)
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.
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 and oregano, 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.