ROASTED PORK TENDERLOINS WITH SWEET POTATOES AND PEARS
You'll have plenty of time for cozy winter hugs with this simple dish of pork roasted with sweet potatoes, pears and fresh sage.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork.
- In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
- Bake 25 to 30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F, and vegetables are tender. Remove from oven; cover with foil and let stand 3 minutes before slicing. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 70 mg, Fiber 5 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 14 g, TransFat 0 g
ROAST PORK TENDERLOIN RECIPE WITH BROWN SUGAR SWEET POTATOES
Make weeknight dinners a breeze with our roast pork tenderloin recipe that calls for just 10 minutes of prep time. We love pork recipes like our BBQ pulled pork, and even more so when they're complemented by tender brown sugar sweet potatoes. Brown sugar, chili powder, cinnamon, and a touch of garlic combine to create a mouthwatering pork tenderloin rub that's equally sweet and spicy. With both the meat and sweet potatoes cooked together on one sheet pan, this roasted pork tenderloin recipe makes for an easy dinner with minimal cleanup any night of the week. Pair this juicy roasted pork tenderloin with a side salad for a complete meal, and for other pork tenderloin side dishes, try our recipes for grilled mushroom bundles and easy smoked vegetables.
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix brown sugar and seasonings in large bowl. Reserve 2 tablespoons. Add sweet potatoes, onions and butter to bowl; toss to coat well. Arrange on large, shallow, foil-lined baking pan sprayed with no stick cooking spray.
- Roast 10 minutes. Rub pork tenderloin with reserved seasoning mixture. Push sweet potatoes and onions to one side of pan. Place pork tenderloin on other side.
- Roast 25 minutes or until pork is desired doneness and sweet potatoes are tender. Slice pork and serve with sweet potatoes and onions.
Nutrition Facts : Calories 223 Calories
PORK TENDERLOIN WITH ROASTED SWEET POTATOES AND PEARS
This is a family favorite in my home. My parents love it, my siblings and their wives love it, and my husband and my son love it. Hope you do, too!
Provided by StrikingEyes00
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Parboil potatoes to soften slightly.
- Spray baking dish with cook spray.
- Season the pork tenderloin on all sides with garlic salt and pepper.
- Add the pork tenderloins and surround with sweet potatoes and pears.
- drizzle oil over vegetables.
- Sprinkle rosemary and sage over pork tenderloin (I actually flip the tenderloins so that the herbs are on all sides).
- Cook in oven for 25-35 minutes.
- Let rest out of oven for 10 minutes before slicing.
ROAST PORK AND SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
PORK TENDERLOIN WITH ROASTED GRAPES AND MASHED SWEET POTATOES
Steps:
- For the Pork Tenderloin with Roasted Grapes: Preheat the oven to 375 degrees F.
- Cook the bacon lardon in a large skillet over medium heat until crisp, 5 to 6 minutes. Use a slotted spoon to remove the bacon and drain on a towel-lined plate. Reserve the bacon for the potatoes. Reserve the skillet with bacon fat to cook the pork.
- Toast the fennel seeds in a small skillet over medium heat until fragrant, about 2 to 3 minutes. Transfer to a spice grinder and grind into a fine powder.
- Season the pork generously with salt and pepper. Return the large skillet with bacon fat to medium-high heat. Place the pork in the pan and cook on all sides until rich golden brown, about 8 minutes. Remove the pork from the pan, dust the pork with the toasted ground fennel seeds, and place on a sheet pan fitted with a rack. Roast in the oven until the internal temperature reaches 150 degrees F, about 14 minutes. Allow to rest 10 minutes until ready to serve.
- Drain the fat from the skillet and place over medium-low heat. Add the extra-virgin olive oil and shallots and cook until softened, about 2 minutes. Season with salt then pour in the port and scrape with a wooden spoon to release the bits from the bottom of the pan. Add the grapes and cook the grapes until they split and let out their juices, about 10 minutes.
- Add half of the chicken stock, let it reduce slightly, then add the remaining stock and let cook until sauce is reduced by half and thickened, 8 to 10 minutes. Taste and re-season if needed.
- For the Mashed Sweet Potatoes: Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot.
- Add the heavy cream and butter and combine with a hand mixer until smooth. Mash with a potato masher. Add the brown sugar, heavy cream and cumin and mix with a spatula to combine. Season to taste with salt. Add the cayenne, cumin, light brown sugar, reserved bacon and some salt and fold to combine.
- Slice the pork on a bias. Serve with the sweet potatoes and top with the grapes, sauce and chives.
HERB-ROASTED PORK TENDERLOIN WITH PEARS
Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
- Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.
Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g
ITALIAN PORK TENDERLOIN WITH ROASTED SWEET POTATOES
Meld Parmesan cheese, garlic, and Italian seasonings for this Mediterranean twist on meat and potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. In large bowl, mix 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the garlic. Add sweet potatoes and onions; toss to coat. Spread in 9x13-inch pan. Roast uncovered 10 minutes.
- Meanwhile, brush pork tenderloins with 1/2 tablespoon oil. In small bowl, stir together 1 teaspoon Italian seasoning, 1/4 teaspoon seasoned salt and the Parmesan cheese.
- Move vegetables to center of pan; place 1 pork tenderloin on each side. Sprinkle seasoning mixture evenly over pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
- Roast uncovered 20 to 25 minutes longer or until thermometer reads 155°F. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
- Cut pork into 1-inch-thick slices; arrange on platter with sweet potatoes and onions. Sprinkle with parsley.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 95 mg, Fiber 4 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 8 g, TransFat 0 g
PROSCIUTTO-WRAPPED PORK WITH SWEET POTATOES AND PEARS
Make and share this Prosciutto-Wrapped Pork With Sweet Potatoes and Pears recipe from Food.com.
Provided by dustygrl
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
- Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
- Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.
Nutrition Facts : Calories 179.7, Fat 6.9, SaturatedFat 0.9, Sodium 36.9, Carbohydrate 30.2, Fiber 4.5, Sugar 15.2, Protein 1.4
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- Place potatoes in baking pan. Combine orange juice and 1 teaspoon oregano in small bowl; pour over potatoes. Combine oil, garlic, remaining 1 teaspoon oregano, salt and pepper in small bowl. Coat pork with seasoned oil mixture; place on top of potatoes.
- Cover pan tightly with aluminum foil; bake 35 minutes. Increase oven temperature to 425°F. Remove foil; bake uncovered 10 to 15 minutes more or until pork is slightly pink in center (160°F) and potatoes are tender. Let pork stand 5 minutes before slicing.
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