Sheet Pan Pork Tenderloin and Thyme Aioli with Sweet Potatoes
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: Pork Tenderloin
Prep Time: 5 minutes
Cook Time: 35 minutes
Number of Servings: 4
- 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
- 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
- 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 internal temperature of the pork reaches 155 degrees F. Removed from oven and let stand 5 minutes 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.
4 servings (plus reserved portion for Crusty Cuban-Style Lunch Loaf).
3 oz. cooked pork, about 3/4 cup (175 mL) sweet potato mixture and 2 Tbsp (30 mL) aioli per serving.
|Total Fat||14 g|
|Saturated Fat||3 g|
Source: Nancy Hughes