Pork roast with sweet potato
Votes: 8
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 461, total fat 16 G., saturated fats G., proteins 34 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 461, total fat 16 G., saturated fats G., proteins 34 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pork and potatoes, in various variations, are a surefire way to make a hearty, filling late lunch. Make a roast pork tenderloin with vegetables, replacing the regular potatoes with sweet potatoes, which will complement the savory meat and add a more interesting flavor. First, roast the sweet potatoes and onions separately until half-cooked, then season the entire pork loin and fry in a pan. Then transfer the pork to the vegetables and roast everything together until done. Roasting the pork tenderloin in one large piece results in a juicy and tender interior and a delicious, savory crust on the outside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large pork tenderloin (0.5 - 0.7 kg), leave the wide side, you will cut it into medallions, cut off the narrow part
- 2 sweet potatoes (about 0.7 kg), cut lengthwise into 1 cm thick slices.
- 3 tbsp. l. brown sugar
- 1 teaspoon dried sage
- 2 cloves garlic, crushed
- 1 red onion, sliced lengthwise into 1cm thick slices.
- 3 tbsp. l. olive oil
- A pinch of cayenne pepper
- 1 cup lightly salted chicken broth
- 2 teaspoons Dijon mustard
- 2 tbsp chopped fresh chives
We recommend
Recipes with similar ingredients: pork, sweet potato, Dijon mustard, ground cayenne pepper, brown sugar, sage
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven; preheat oven to 230°C.
- Prick the pork all over with a fork. In a bowl, combine the brown sugar, sage, garlic, 3/4 teaspoon salt, and a pinch of black pepper; rub the pork with the mixture.
- On a baking sheet, toss the sweet potato and onion with 2 tablespoons olive oil and cayenne pepper, season with salt and pepper. Bake in the oven, stirring once, until golden brown, 20 minutes; set aside.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the pork and cook, turning, until golden brown, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet and oil). Bake until the sweet potato is tender and a thermometer inserted into the center of the pork registers 145°F (62°C), 11 to 13 minutes.
- Meanwhile, pour the broth into the pan and bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Add the mustard, chives, and a little black pepper. Slice the pork and pour the sauce over it. Serve with roasted vegetables.
Categories:
Similar recipes
