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roast pork with sweet potatoes

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is the best pork roast I have ever tasted, the glaze just makes it so moist, with molasses,Dijon mustard and rosemary. 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.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 25 Min

Ingredients For roast pork with sweet potatoes

  • 2
    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
  • 1
    shallot , minced
  • 1/2 c
    low-sodium chicken broth

How To Make roast pork with sweet potatoes

  • 1
    Preheat oven to 400^. Season the pork tenderloins lightly with salt and pepper. Set aside. --- In a small bowl stir together the molasses, rosemary, mustard and half the pepper flakes. Set aside.
  • 2
    In a large bowl, combine the sweet potatoes,remaining pepper flakes and 1 1/2 Tablespoons of the olive oil. Season with s&p and toss to coat the potatoes evenly. Brush a large foil lined and rimmed baking sheet with olive oil. 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.
  • 3
    In a large skillet over medium-high heat, add the remaining olive oil; add the pork and brown on all sides, about 6 minutes.(do not wash skillet, will use later) --- Remove potatoes from the oven and place the pork in the center,. Brush the pork and potatoes with some of the molasses mixture.
  • 4
    Return pan to the oven and roast until the potatoes are tender and the meat registers 145^ on an instant-read thermometer , about 15 minutes. Remove all to a warm platter. 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.
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