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Roasted Pork Tenderloin over Sweet Potatoes #SundaySupper

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Roasted Pork Tenderloin over Sweet Potatoes #SundaySupper I bet when you read the title of this recipe, you were thinking this was going to be a traditional pork roast over mashed sweet potatoes. Am I right? I know that is immediately what I think of when I think of Roasted Pork Tenderloin over Sweet Potatoes — BUT this is not your grandmother’s Roasted Pork and Sweet Potatoes!

If you have been following me on instagram, you know that I have spent the last couple of days, visiting Prestage Farms in North Carolina. Let me tell you, it was an amazing couple of days and I learned so much about the swine and agricultural industry. I will share more about my trip very soon.

After spending a day at the farm, we were invited to dinner at Mr. Prestage’s Cabin and it was an honor to have dinner prepared for us by Celebrity Chef and James Beard nominee for Best Chef Southeast, Keith Rhodes. It was one of those evenings that I will never forget. The setting, overlooking the lake, was gorgeous and the menu was out of this world. From appetizer to dessert it was an over the top culinary experience. The one dish that I knew immediately from the first bite that I wanted to come home and recreate, was the main dish. Chef Rhodes prepared an amazingly light pork dish – featuring Pork tenderloin & pork belly with apple compote &  sweet corn. It was a combination of sweet and savory with the pops of corn popping with every bite.

Roasted Pork Tenderloin over Sweet Potatoes #SundaySupper Filled with inspiration, I couldn’t wait to get home and spend an afternoon in the kitchen making a family friendly version of this recipe. I love being inspired by amazing chefs and coming home and taking a shot at creating a similar recipe that would be family friendly, really excited me. In this case sans the pork belly, micro greens and all the beautiful garnishes that were featured in this dish. This recipe was a huge hit, the minute the boys and Ron took one bite out of this recipe, they said “This is going to move up to the top of our favorites list.” Totally, music to my ears.

As much I do love the way this recipe turned out, selfishly, I am hoping Chef Keith Rhodes will share his recipe with me. I’ll keep you all posted if and when that happens.

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Roasted Pork Tenderloin over Sweet Potatoes #SundaySupper

Prep Time: 30 minutes

Cook Time: 45 minutes

Serving Size: 4-6

Roasted Pork Tenderloin over Sweet Potatoes #SundaySupper

Ingredients

  • 3 large sweet potatoes
  • 6 tablespoons olive oil
  • sea salt and fresh ground pepper to taste
  • 1 tablespoon sea salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon spanish or sweet paprika
  • 1 1/2 to 2 pound pork tenderloin
  • 2 ears of corn or 1 cup of frozen corn kernels
  • 1/2 pint grape tomatoes
  • 2 green onions

Instructions

  1. Preheat oven to 375°
  2. Slice the sweet potatoes on a diagonal approximately 1/8 of an inch and arrange them on an ovenproof baking dish or platter.
  3. Drizzle the potatoes with 3 tablespoons olive oil.
  4. Season the potatoes with sea salt and fresh ground pepper.
  5. Roast the potatoes for 15 minutes.
  6. While the potatoes are baking, combine an additional 1 tablespoon sea salt, granulated sugar, garlic powder and paprika on a large dish for the rub.
  7. Spread the mixture evenly on and rub the pork tenderloin until evenly coated.
  8. When 15 minutes are up remove the potatoes from the oven and lay the tenderloin on top.
  9. Return to the oven and roast for approximately 45 minutes or until the meat thermometer reads 150°. The pork will continue to cook when removed from the oven. Take caution not to overcook the meat.
  10. Slice the corn off the husk and add to a small baking dish.
  11. Cut the green onions into thin slices and add to the corn.
  12. Cut the grape tomatoes in half and add to the baking dish with the corn.
  13. Add 3 tablespoons of olive oil and the remaining rub that was left on the plate.
  14. Mix well and place in the oven. Roast for approximately 20 minutes.
  15. When the pork is cooked to 150°, remove from the oven, cover with foil and let sit for 8-10 minutes.
  16. Remove the corn and tomatoes from the oven and spoon over the pork - it will make a beautiful presentation when served on the platter.
https://familyfoodierecipes.com/roasted-pork-tenderloin-over-sweet-potatoes/

This week’s Sunday Supper event is hosted by Coleen of The Redhead Baker and Conni of The Foodie Army Wife and we are so excited to share these fantastic recipes with you!

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Comments

  12. Your dish made me create a meat-eaters pinterest board because it was just too pretty not to pin!! It’s just so colorful and looks delicious. If I ate pork, I’m sure I would love it!

    Reply

  23. I’ve never been a fan of sweet potatoes, but this recipe looks so good that I might give them a try again. It looks so good!

    Reply

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