Tender, juicy pork tenderloin roasted with sweet potato, onion and served with aioli is the perfect start to this cook once eat twice meal.
Cut: Tenderloin
Prep Time: 5 minutes
Cook Time: 35 minutes
Number of Servings: 4
Ingredients
2 (1 lb/500 g) pork tenderloins
2 tsp (10 mL) ground chipotle pepper
2 Tbsp (30 mL) canola oil, divided use
1 lb (500 g) sweet potatoes, peeled and cut into 1-inch chunks
2 medium onions (about 4 oz/120 g each), cut into 1/2-inch wedges
1/4 tsp (1 mL) salt
Aioli:2/3 cup (150 mL) light mayonnaise
1 1/2 Tbsp (20 mL) Dijon mustard
1 Tbsp (15 mL) water
2 garlic cloves, minced
1 tsp (5 mL) dried thyme leaves
1/8 tsp (.5 mL) black pepper
Directions
Heat oven to 425 °F (220 °C).
Sprinkle the chipotle pepper evenly over the pork. Heat 1 1/2 tsp (7 mL) of the oil in a large nonstick skillet over medium-high heat. Brown the pork evenly on all sides, about 5 minutes total.
Place the potatoes and onions on a foil-lined baking sheet, toss with the remaining 1 1/2 Tbsp (20 mL) oil, and arrange on one side of the baking sheet in a single layer. Place the browned pork on the other side and bake 23-25 minutes or until a safe internal temperature of 155°F (68°C). Removed from oven and let stand 3-5 minutes to a Health Canada-recommended final internal temperature of 160°F (71°C) before thinly slicing pork.
Meanwhile, combine aioli ingredients in a small bowl and refrigerate until needed.
Reserve half of the pork and 1/4 cup (60 mL) of the aioli sauce for the “Crusty Cuban-Style Lunch Loaf” recipe. Sprinkle the salt evenly over the remaining pork and sweet potato mixture. Serve with the remaining 1/2 cup (125 mL) aioli.
Nutritional Analysis
YIELD:
4 servings (plus reserved portion for Crusty Cuban-Style Lunch Loaf).
SERVING SIZE:
3 oz. cooked pork, about 3/4 cup (175 mL) sweet potato mixture and 2 Tbsp (30 mL) aioli per serving.
| Per Serving | |
|---|---|
| Calories | 360 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Cholesterol | 70 mg |
| Carbohydrates | 31 g |
| Fiber | 4 g |
| Sugars | 7 g |
| Protein | 25 g |
| Sodium | 560 mg |
| Potassium | mg |
Source: Nancy Hughes