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

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 http://www.soscuisine.com/recipe/pork-tenderloin-sweet-potatoes

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