Pork With Stuffed Sweet Potatoes Recipes

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
• Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

SPICY PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork tenderloins, using the entire amount.
• Place apples and sweet potatoes in the bottom of the prepared pan; dot with butter.
• Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes and place tenderloins on top.
• Bake in the preheated oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
• Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
• Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by one half, 10 to 15 minutes.
• Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

ROAST PORK AND SWEET POTATOES

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.

PORK WITH STUFFED SWEET POTATOES

Steps:

• Heat oven to 350°F. Pierce sweet potatoes with fork to allow steam to escape. Bake 55 to 60 minutes or until tender. Cool 10 minutes.
• Meanwhile, remove fat from pork chops. Place pork in ungreased rectangular pan, 13x9x2 inches. Mix salt, paprika, garlic powder and pepper; sprinkle half of the salt mixture over pork. Turn pork; sprinkle with remaining salt mixture. Pour 1/2 cup orange juice into pan; set aside.
• Cut each sweet potato lengthwise in half. Scoop out pulp, leaving 1/4-inch shell. Mash pulp until no lumps remain. Beat in 2 tablespoons orange juice until light and fluffy. Stir in apple, onion and celery. Fill shells with pulp mixture.
• Move pork to one end of pan; place sweet potatoes in other end of pan. Bake uncovered about 35 minutes or until sweet potatoes are hot and pork is slightly pink in center.

ROAST PORK TENDERLOIN RECIPE WITH BROWN SUGAR SWEET POTATOES

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.

PULLED PORK STUFFED SWEET POTATOES

Steps:

• Preheat oven to 450°F.
• Wash and pierce sweet potatoes several times with fork. Place on lined baking try and roast for 50 minutes to an hour (until tender).
• Remove from oven and allow to cool slightly. Slice down the middle and squeeze side to open the potato. Fluff sweet potato flesh with fork and top with 1/2 cup of BBQ pulled pork, black beans and sour cream.
• Garnish top with avocado slice, black pepper, cilantro and pumpkin seeds (optional).

PORK WITH SWEET POTATOES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

PULLED PORK-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
• Cook on high for 4 hours or low for 8 hours.
• "Pull apart" the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
• Preheat oven to 400˚F (200˚C).
• Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
• Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
• Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
• Bake for 20 minutes.
• Add shredded carrots and purple cabbage to the shredded pork and combine.
• Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
• Enjoy!

CARIBBEAN STUFFED PORK WITH ORANGE SWEET POTATOES AND PLANTAINS

Steps:

• Cut the pork down the centre making sure not to go all the way through (basically butterflying.) Pound pork with a meat mallet until same thickness all over. Season with salt and pepper on both sides.
• In a frying pan melt butter, add onions, cook until soft, add herbs, breadcrumbs, rum, chopped mango and salt and pepper to taste, stir to combines.
• Spoon stuffing down on half of pork remembering to leave enough of an edge so when you fold, the other half over, it will cover the stuffing completely.
• Fold the other half of the pork over and secure with kitchen string at 11/2-2 inch intervals. In a lightly oiled roasting pan, place pork and bake in a preheated oven 180°C for about 1 hr (cooking time may be longer if your meat weight is more and I'm not sure if it will be less if you do 2 smaller loins, just check towards the end of cooking time regularly, to see if it is cooked through).
• Baste meat several times during cooking with reserved juice, I even poured a little over the pork when I started, so the pork juices combined with this made for some great juices I could use for sauce later. (don't pour too much though and make sure it is natural juice and not syrup as it will burn and also forms a glaze on the pork because of the high sugar content).
• Mango Sauce:.
• Drain the mango reserving the juice, blend or process mango until smooth, pour into saucepan, leave on a low heat.
• Heat a little olive oil in a pan, add onion and garlic cook until onion is soft and garlic has just started to brown, add to mango, turn up the heat to medium.
• Add the rest of the ingredients and stir until jam has melted and sugar dissolved, that's it easy peasy sauce is done. This can just be left over a very low heat to keep warm. When the pork is cooked just add the 3 Tablespoon of juices and stir to combine. If sauce is not quite hot enough, turn the heat up at this time and heat for a couple of minutes until hot. Serve over pork.
• Orange-Baked Sweet Potatoes:.
• Peel sweet potatoes and chop into pieces (just like you would regular potatoes that you were going to mash.) Place in a pan cover with water and boil until tender then drain.
• While potatoes are cooking, slice the tops off of 4 oranges and scoop out the flesh be careful not to break the shells. Cut the peel from the tops into thin strips to use as garnish later. Squeeze the juice from the pulp (there will be more juice than you need but I squeeze it all and drink the rest, there is nothing like fresh orange juice.) and grate a teaspoon of rind from the fifth orange.
• Mash the sweet potato until smooth (I use a bar mix). Add butter, cream, sugar, rum, orange juice and cinnamon, whisk to combine or bar mix away whatever is easier (Hint: Bar Mix, Bar Mix) Mix in grated rind and season with salt and pepper.
• Spoon mashed potato mixture into the orange shells. Place on a baking tray and bake in a preheated oven at 180°C (perfect already at that temp from pork.) Bake for 15-20 minutes, until you have golden brown top. Garnish with the reserved strips of orange peel and serve.
• Plantain Chips:.
• Peel plantains and thinly slice them into rounds.
• Heat the oil in a deep frying pan and fry plantains until crispy and golden.
• Drain on absorbent paper and season with salt.
• Oh so easy and oh so delicious, just remember you need some for dinner, so don't sneak to many while cooking :).
• To Serve: Arrange pork slices on plate pour sauce over the top. Arrange plantain chips and place orange shell on top of them.
• Bon Appetit.

CROCKPOT PULLED PORK STUFFED SWEET POTATOES

Steps:

• Cook pork loin, sliced onion, and BBQ sauce together in crockpot (slow cooker) on high for four hours (or on low for eight hours).
• Cook sweet potatoes in oven (or microwave) until fork tender.
• Once cooled, slice in half and gently remove some of the flesh with a spoon. Set aside.
• Toss shredded cabbage and shredded carrots with apple cider vinegar. Set aside.
• When done, shred the pork loin and stir shredded pork with BBQ sauce (add more if desired).
• Stuff sweet potato halves with prepared shredded pork and top with cabbage/carrot mixture and garnish with green onion.
• Enjoy!

PULLED PORK STUFFED SWEET POTATOES RECIPE

Steps:

• In a small bowl, combine the chili powder, cumin, paprika, and salt and pepper to taste. Rub the mixture evenly over the pork. Place the onion, garlic, pork, and beef broth in a slow cooker. Cover and cook on low for 8 hours. Preheat your oven to 400 F. Put the sweet potatoes in the oven and bake for 45 minutes, or until potatoes are tender. Remove the meat from the slow cooker and place in a large bowl. Use a slotted spoon to remove the onion chunks and place in the same bowl as the pork. Using two forks, pull the meat apart. Add the BBQ sauce and the apple cider vinegar to the slow-cooker, and cook the sauce for another 30 minutes on low. Once the sauce is done, mix it with the pork. Slit each sweet potato down the middle. Fill each sweet potato with the pulled pork. Sprinkle with green onions, and drizzle with extra BBQ sauce to serve.