Today we made smokey pork tenderloin with sweet potatoes/yams and asparagus. We tried golden yams, jeweled yams and actual sweet potatoes. The sweet potatoes were white and very different from the yams. We got the original recipe from http://www.myrecipes.com/recipe/smoky-pork-tenderloin-roasted-sweet-potatoes with this asparagus recipe: http://www.myrecipes.com/recipe/roasted-asparagus-almonds.
 |
| Smoky Pork tenderloin, sweet potatoes, yams, and asparagus |
 |
| mustard sauce |
 |
| pork tenderloin |
 |
| asparagus |
 |
| sweet potatoes and yams |
Ingredients:
For Pork:
1 (1-pound) pork tenderloin, trimmed
2 teaspoons smoked paprika
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil, divided
2 large sweet potatoes (about 11 ounces each), peeled and cut into 8 wedges each
1/4 cup cider vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
2 thyme sprigs
1 tablespoon unsalted butter
For Asparagus:
1 pound asparagus, trimmed
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons toasted sliced almonds
1 tablespoon butter
1 (1-pound) pork tenderloin, trimmed
2 teaspoons smoked paprika
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil, divided
2 large sweet potatoes (about 11 ounces each), peeled and cut into 8 wedges each
1/4 cup cider vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
2 thyme sprigs
1 tablespoon unsalted butter
For Asparagus:
1 pound asparagus, trimmed
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons toasted sliced almonds
1 tablespoon butter
Directions:
1. Preheat oven to 450°. While the oven is heating prepare the potatoes and pork and steam the asparagus for 6 minutes.
2. Cut up the sweet potatoes/yams (circles seemed to work better than wedges).
3. Spread a tablespoon of olive oil on a cookie sheet and place the cut up potatoes evenly on the pan.
4. Sprinkle potatoes with 1 tbsp of salt.
5. Sprinkle pork evenly with paprika, 1/4 teaspoon salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.
6. Bake potatoes at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Put asparagus with 1 tablespoon butter in the oven on another cookie sheet. Bake everything at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140° (170° for well done). Remove pan from oven. Let pork stand 5 minutes before cutting into slices.
7. Combine remaining 1/8 teaspoon salt, vinegar, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.
8. Add the olive oil, salt, pepper and toasted sliced almonds to the asparagus.
2. Cut up the sweet potatoes/yams (circles seemed to work better than wedges).
3. Spread a tablespoon of olive oil on a cookie sheet and place the cut up potatoes evenly on the pan.
4. Sprinkle potatoes with 1 tbsp of salt.
5. Sprinkle pork evenly with paprika, 1/4 teaspoon salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.
6. Bake potatoes at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Put asparagus with 1 tablespoon butter in the oven on another cookie sheet. Bake everything at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140° (170° for well done). Remove pan from oven. Let pork stand 5 minutes before cutting into slices.
7. Combine remaining 1/8 teaspoon salt, vinegar, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.
8. Add the olive oil, salt, pepper and toasted sliced almonds to the asparagus.
What we liked:
The pork was excellent and the cumin was surprisingly good. The (true) sweet potatoes were amazing, but the circle cut yams had the best texture. It was also extremely quick and easy for a full meal complete with sides!
What we didn't like:
The mustard sauce was not optimal!
What Kaspian thought about it:
Kaspian had 1 circle cut yam and then opted for a leftover slider with cheese.
Next time:
The sauce was too strong and did not complement either the potatoes nor the pork well. A cream based lemon sauce or cream based mustard sauce would have worked much better.
No comments:
Post a Comment