By Juanita Franco
Preheat your oven to 200°C (400°F).
Peel and cut the sweet potatoes into chunks. Place them in a pot of water and bring to a boil. Cook for about 20 minutes until tender.
While the sweet potatoes are cooking, clean and halve the brussels sprouts. Toss them in 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 25-30 minutes or until caramelized and crispy.
Season the pork tenderloin with salt, pepper, and 1 teaspoon of thyme. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the tenderloin on all sides, about 5-7 minutes total.
Transfer the browned pork tenderloin to the oven (can be on the same baking sheet as the brussels sprouts if space allows) and roast for about 15-20 minutes until it reaches an internal temperature of 63°C (145°F).
Chop the onion and apples. In the same skillet, add 1 tablespoon of olive oil and sauté the onions until translucent. Add the chopped apples, 1 teaspoon of thyme, salt, and pepper, and cook for another 5 minutes until the apples soften.
Add the chicken stock to the apple-onion mixture, bring to a simmer, and cook for another 5 minutes until slightly reduced. Stir in the butter to finish the sauce.
Once sweet potatoes are tender, drain them and return to the pot. Add 1 tablespoon of olive oil, salt, pepper, and milk. Mash until smooth and creamy.
Remove the pork from the oven and let it rest for 5 minutes before slicing.
Serve the pork slices topped with the apple-onion pan sauce, alongside roasted brussels sprouts and mashed sweet potatoes.
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By Juanita Franco
This Main Course Dinner recipe is ready in 1 hour 15 minutes and features pork tenderloin, apples, onion and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 200°C (400°F).
Peel and cut the sweet potatoes into chunks. Place them in a pot of water and bring to a boil. Cook for about 20 minutes until tender.
While the sweet potatoes are cooking, clean and halve the brussels sprouts. Toss them in 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 25-30 minutes or until caramelized and crispy.
Season the pork tenderloin with salt, pepper, and 1 teaspoon of thyme. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the tenderloin on all sides, about 5-7 minutes total.
Transfer the browned pork tenderloin to the oven (can be on the same baking sheet as the brussels sprouts if space allows) and roast for about 15-20 minutes until it reaches an internal temperature of 63°C (145°F).
Chop the onion and apples. In the same skillet, add 1 tablespoon of olive oil and sauté the onions until translucent. Add the chopped apples, 1 teaspoon of thyme, salt, and pepper, and cook for another 5 minutes until the apples soften.
Add the chicken stock to the apple-onion mixture, bring to a simmer, and cook for another 5 minutes until slightly reduced. Stir in the butter to finish the sauce.
Once sweet potatoes are tender, drain them and return to the pot. Add 1 tablespoon of olive oil, salt, pepper, and milk. Mash until smooth and creamy.
Remove the pork from the oven and let it rest for 5 minutes before slicing.
Serve the pork slices topped with the apple-onion pan sauce, alongside roasted brussels sprouts and mashed sweet potatoes.
Calories per Serving: 600
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