Roast Pork with Sweet Potatoes
Serve with sweet potatoes seasoned with red pepper flakes, s&p and drizzled with olive oil.
Serve with a side of sweet and sour red cabbage or fresh broccoli. For dessert Cookie base lemon glazed bars.
Recipe from William Sonoma cooking workshop.
- pork tenderloins, each 10-12 oz.
- coarse kosher salt and fresh ground black pepper
- 1/4 c
- light molasses
- 1/4 c
- dijon mustard
- 1 Tbsp
- minced fresh rosemary
- 1 tsp
- red pepper flakes, optional
- 1 1/2
- pounds orange flesh sweet potatoes, unpeeled, cut into 1/2 inch slices (about 4 potatoes)
- 2 1/2 Tbsp
- olive oil, plus extra for brushing
- shallot , minced
- 1/2 c
- low-sodium chicken broth
In a small bowl stir together the molasses, rosemary, mustard and half the pepper flakes. Set aside.
Arrange the potatoes on the baking sheet in a single layer, leaving a space in the center of the pan(that's where the tenderloins will go, later).
Place pan in the oven and roast for 15 minutes.
Remove potatoes from the oven and place the pork in the center,. Brush the pork and potatoes with some of the molasses mixture.
Using the same skillet above and only 1 Tablespoon of the fat in the pan, add the shallot and cook over medium-high heat, stirring to scrape up the browned bits in pan,until shallot begins to soften. Add the remaining molasses mixture and the broth and bring to a boil, stirring and simmer until the sauce thicken slightly about 4 minutes. Slice the pork and drizzle with the sauce. Serve remaining sauce at the table.