Savory Pork Tenderloin And Rosemary Sweet Potatos Recipes

PORK SWEET POTATO STEW

Pork Sweet Potato Stew image

Delicious tender pork and sweet potatoes equal a lovely stew! Can be adapted for the slow cooker after the skillet steps.

Provided by msanders

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h30m

Yield 8

Number Of Ingredients 15

Ingredients

cooking spray
⅓ cup brown sugar
⅓ cup all purpose flour
¼ cup Dijon mustard
3 pounds pork loin, cut into 1-inch cubes
3 tablespoons olive oil
1 sweet onion, chopped
2 cloves garlic, minced
1 ⅓ cups chicken broth
1 cup dry sherry
3 pounds sweet potatoes, cut into 1-inch cubes
¼ teaspoon ground black pepper
¼ teaspoon crushed dried rosemary
¼ teaspoon thyme
salt to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

Nutrition Facts : Calories 482.2 calories, Carbohydrate 52 g, Cholesterol 79.6 mg, Fat 14.4 g, Fiber 5.5 g, Protein 32.2 g, SaturatedFat 4.2 g, Sodium 532.9 mg, Sugar 13.7 g

SAVORY PORK TENDERLOIN AND ROSEMARY SWEET POTATOS

Savory Pork Tenderloin and Rosemary Sweet Potatos image

The sweetness added by the honey in the sweet potatoes balances so well with the savory herb blend on the pork. The glazed apples are also a nice addition to both the pork and sweet potatoes. It plates up beautifully but is so easy to put together. Green beans with almonds are a nice green side dish with this meal. This is often the birthday meal of choice by both family and friends.

Provided by Lisa Myrick @Heavenlybliss

Categories Pork

Number Of Ingredients 20

Ingredients

PORK TENDERLOIN
1-1/4 pound(s) pork tenderloin, trimmed of fat and silver skin
1-1/2 teaspoon(s) dried basil leaves, crushed
1-1/2 teaspoon(s) dried oregano leaves, crushed
1-1/2 teaspoon(s) dried marjoram leaves, crushed
1-1/2 teaspoon(s) garlic powder
- salt, to your own taste
- pepper, to your own taste
SWEET POTATOS
3 large sweet potatoes, peeled, cut into bite sized chunks
2 tablespoon(s) olive oil
4 tablespoon(s) honey
1 teaspoon(s) dried rosemary, crushed
1/2 teaspoon(s) salt
GLAZED APPLES
2 large apples, cored, skin on, cut into 1/2' slices (honey crisp, golden delicious, granny smith are good choices)
1/4 cup(s) fresh lemon juice
1 cup(s) water
1/2 cup(s) sugar
1/4 cup(s) light corn syrup

Steps:

Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil. Spray with cooking spray. Set aside.
Combine basil, oregano, marjoram, and garlic powder in a small bowl. Crush the herbs with tips of your fingers until finely crushed and blended. Salt and pepper pork to your own family's taste.
Rub herb mixture all over pork. Place in center of baking sheet and set aside.
For the sweet potatos, combine olive oil, honey, rosemary and salt in a bowl large enough to hold potatos. Microwave on high for 30 seconds or until heated. Stir and blend well. Add the potatos and toss to coat.
Place potatos on baking sheet around the prepared pork.
Roast for 10 minutes at 425. Reduce heat to 375 and continue to roast until the center of meat reaches 155 degrees, approximately 15 more minutes. Remove ONLY THE PORK from oven and place on a plate and cover tightly with additional foil and allow to rest for 10 minutes. Stir the potatos and continue baking until tender, another 5 to 10 minutes, while the pork rests.
For the apples: While pork is baking, core apples. I leave the peeling on, but if you prefer, feel free to peel them. Slice into 1/2" slices. Toss with a little bit of the lemon juice. Set aside.
Bring water, sugar, corn syrup and remaining lemon juice to a boil in a large skillet. Boil for 5 minutes. Add the apple slices. Reduce heat and simmer for 8 minutes, turning once after 4 minutes. Serve with pork.

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