Bbq Pork Tenderloin Sweet Potato Fries Recipes

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BBQ PORK TENDERLOIN & SWEET POTATO FRIES



BBQ Pork Tenderloin & Sweet Potato Fries image

Add this BBQ Pork Tenderloin & Sweet Potato Fries recipe to your weeknight rotation. The BBQ pork tenderloin pairs perfectly with the fries.

Provided by My Food and Family

Categories     Superfood Recipes

Time 50m

Yield 6 servings

Number Of Ingredients 6

1-1/2 lb. sweet potatoes (about 3), cut lengthwise into 3/4-inch-wide strips, then cut crosswise in half
2 Tbsp. oil
1 pork tenderloin (1-1/2 lb.)
1/3 cup KRAFT Original Barbecue Sauce, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)

Steps:

  • Heat oven to 425ºF.
  • Place rimmed baking sheet in oven; heat 10 min.
  • Toss potatoes with oil until evenly coated. Place meat on hot baking sheet; surround with potatoes.
  • Bake 25 to 30 min. or until meat is done (145ºF) and potatoes are crisp, brushing meat with half the barbecue sauce and turning potatoes after 20 min. Transfer meat to cutting board; brush with remaining barbecue sauce. Cover loosely with foil; let stand 3 min. before slicing.
  • Meanwhile, place potatoes in large bowl. Add cheese and red pepper; mix lightly.
  • Serve meat with potatoes.

Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 10 g, Protein 24 g

ROAST PORK AND SWEET POTATOES



Roast Pork and Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
3 tablespoons packed light brown sugar
1 teaspoon dried sage
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
1 red onion, cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 cup low-sodium chicken broth
2 teaspoons dijon mustard
2 tablespoons chopped fresh chives

Steps:

  • Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
  • Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
  • Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Nutrition Facts : Calories 461 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 593 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 34 grams

GRILLED PORK TENDERLOIN AND SWEET POTATOES



Grilled Pork Tenderloin and Sweet Potatoes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
3 medium sweet potatoes
Kosher salt and freshly ground pepper
2 Persian cucumbers, chopped
1 cup chopped pineapple
1 scallion, sliced
1/4 cup fresh cilantro, roughly chopped
1 tablespoon white wine vinegar
1 tablespoon packed light brown sugar
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 small pork tenderloins (about 12 ounces each), trimmed

Steps:

  • Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper.
  • Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 teaspoon salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 tablespoon olive oil and the spice mixture.
  • Grill the pork, covered, turning occasionally, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.
  • Photograh by Ryan Dausch

Nutrition Facts : Calories 390, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 652 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 36 grams, Sugar 15 grams

OVEN-BARBECUED PORK TENDERLOINS



Oven-Barbecued Pork Tenderloins image

My family still savors and prepares this luscious heirloom recipe. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons ketchup
2 tablespoons cider vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
2 pork tenderloins (3/4 pound each)

Steps:

  • Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 185mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

BBQ PORK TENDERLOIN



BBQ Pork Tenderloin image

Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe.

Provided by Bergy

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup frozen apple juice concentrate
2 tablespoons honey mustard
2 tablespoons fresh rosemary, minced
3 garlic cloves, minced
1 tablespoon olive oil
1 shallot, minced
1/2 teaspoon pepper
1 1/2 lbs pork tenderloin, fat trimmed

Steps:

  • Combine all the ingredients (except pork), whisk well.
  • Pour over the loin in a zip lock plastic bag or glass bowl.
  • Marinade in the fridge for at least 2 hours.
  • Remove loin from marinade, save marinade.
  • Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
  • Heat any remaining marinade and serve over the pork.

Nutrition Facts : Calories 211.1, Fat 6.9, SaturatedFat 1.7, Cholesterol 73.8, Sodium 110.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10, Protein 23.8

PORK TENDERLOIN WITH APPLES AND SWEET POTATOES



Pork Tenderloin With Apples and Sweet Potatoes image

I found this recipe in the 2007 Taste of Home The Busy Family Cookbook, but tweaked it for just the 2 of us!

Provided by Sydney Mike

Categories     One Dish Meal

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 8

1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon black pepper
1 large sweet potato, in 1-inch slices (peeled or not)
2 teaspoons olive oil, divided
1 (3/4 lb) pork tenderloin
2 large tart apples, peeled

Steps:

  • Preheat oven to 425 degrees F, then coat the inside of a 9"x9" baking pan with nonstick cooking spray.
  • In a small bowl, combine salt, cinnamon, cardamom & pepper.
  • In a large bowl, place the sweet potato slices & sprinkle them with just 1/2 teaspoon of the spice mixture & just 1 1/2 teaspoons of the oil, then toss to coat.
  • Arrange the sweet potato slices in a single layer in the prepared baking pan, then bake uncovered for 10 minutes.
  • Meanwhile, cut the pork tenderloin in half, then rub the remaining oil over the pork, before coating it with the remaining spice mixture.
  • Place the coated pork halves over the sweet potato slices & bake for 15 minutes.
  • Meanwhile, cut each apple into 8 wedges, & when the pork has baked for 15 minutes, turn the pork over & arrange the apples around the meat.
  • Bake another 15 minutes longer or until a meat thermometer reads 145 degrees F ~ That's my reading, but if you're a traditionalist, you'll want it to read 160 degrees F!

Nutrition Facts : Calories 417.7, Fat 10.9, SaturatedFat 2.7, Cholesterol 110.6, Sodium 708, Carbohydrate 44.4, Fiber 7.6, Sugar 25.9, Protein 36.8

BBQ PULLED PORK FRIES RECIPE BY TASTY



BBQ Pulled Pork Fries Recipe by Tasty image

Here's what you need: medium russet potatoes, pork shoulder, olive oil, salt, pepper, BBQ sauce, red onion, shredded pepper jack cheese, scallion, shredded cheddar cheese, sour cream

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 11

8 medium russet potatoes
2 lb pork shoulder
3 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper
2 cups BBQ sauce
½ red onion, sliced
1 cup shredded pepper jack cheese
½ cup scallion, sliced
1 cup shredded cheddar cheese
½ cup sour cream

Steps:

  • Preheat oven to 425°F (220°C).
  • Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
  • Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
  • Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
  • Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
  • Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
  • In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
  • Serve with sour cream.
  • Enjoy!

Nutrition Facts : Calories 1551 calories, Carbohydrate 173 grams, Fat 64 grams, Fiber 11 grams, Protein 71 grams, Sugar 53 grams

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