Roasted Pork Tenderloin
with gravy and mashed sweet potatoes
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Apple cider vinegar - 1 1/2 Tbsp
- Brown sugar - 1 Tbsp
- Dijon mustard - 1/2 tsp
- Salt - 1/2 tsp
- Cooking oil - 1/4 cup
- Pork tenderloin - 1 1/2 lbs ((This is usually 1 large tenderloin. If you don't eat pork, try this with chicken breast))
- Water - 1/2 cup
- Corn starch - 1 1/2 tsp
- Sweet potatoes - 1 1/2 lbs, peeled and cubed ((The orange-fleshed ones))
- Milk - 1/2 cup ((Any type is fine))
- Butter - 2 Tbsp
- Make marinade - Whisk together soy sauce, apple cider vinegar, brown sugar, Dijon, salt, and oil. (Can be done up to 5 days ahead)
- Pork tenderloin - Trim tenderloin of any silver skin (that thin white stuff) and tenderize with fork to create pores for the marinade. Cover in marinade and seal tightly in a pan or in a Ziploc bag. Marinade for at least 30 minutes and ideally overnight. (Can be done up to 1 day ahead)
- Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)
- Make thickener - Mix together water and corn starch.
- Bring a saucepan of water to boil. Salt and then add in sweet potatoes. Cook until tender, 12 to 15 minutes. Drain and let them rest for ~5 minutes so that the liquid steams out.
- Preheat oven to 425F (218C) degrees.
- Heat a skillet or oven-safe pan over medium-high heat. Add pork tenderloin (reserve marinade) and sear on each side for 3 minutes until golden. Pour the rest of the marinade into skillet and cover loosely with foil.
- Cook for 12 to 16 minutes in the oven or until pork reaches 145F (63C) degrees. Last time we did pork tenderloin, there was quite a range in cooking time. Clearly the thicker your tenderloin, the longer it will take and the more you cook and get to know your oven, the more accurate you'll get.
- While pork is cooking, use a masher to mash sweet potatoes with milk and butter until you get the texture you want. Season to taste with salt and pepper. If you want them even sweeter, add your preferred sweetener (maple syrup would be great in this).
- Once pork is done, remove from skillet and set aside to rest. You can keep it covered in foil. Return skillet to medium-heat. Pour in thickener and stir and scrape up any bits that may have formed in the pan. Slice pork and drizzle with sauce. Enjoy over mashed sweet potatoes.
Doubled the gravey after reading the pervious comments. Good flavour without overpowering the pork. Omitted the sweet potatoes (didn't have any on hand) subbed rice and leftover slaw I made the day before. Excellent meal and will make again.0 Helpful
We all liked it!0 Helpful
The gravy in this recipe is amazing, gives the pork just the right flavor0 Helpful
This was very good. Next time I will make sure to trim the pork better (too much fat on mine), get the lumps out of the cornstarch slurry, and cook the sweet potatoes a little longer. All of the flaws in this meal were of my own doing.0 Helpful
Love the idea! I would not cover the pork with foil next time. I think that makes it poach and toughen.0 Helpful
Wasn't a fan of the marinade or sauce. Sweet potatoes were tasty though.0 Helpful