Roasted Pork Tenderloin with Curried Sweet Potatoes
- kcarl94
- Feb 12, 2019
- 2 min read
Updated: Feb 25, 2019
I started this recipe with an already seasoned pork tenderloin. What can be easier than that?
Dicing the sweet potatoes into small cubes helps them quick cook faster than if you quarter them. Traditional "yellow" CURRY was used in this recipe to add a big punch of delicious flavor; as well as cumin. Peppers and onions were added also to add depth of flavor in this dish.
At the end I added fresh parsley. The dish needed a color other than orange and red, so fresh parsley to the rescue. Parsley adds such a fresh flavor to pretty much any dish and is good for you. So when at the grocery story buy a bunch, put it in a cup with some water and leave it on the counter or store in the fridge. Try to use it all up before it goes bad.
Click to WATCH video Below.....
The recipe....
1 prepackaged seasoned Pork Tenderloin (turkey tenderloin can be substituted)
3 large Sweet Potatoes (cut into small cubes)
1 medium to large onion (sliced)
1 Red bell pepper
1 yellow bell pepper
1/4 cup fresh parsley (optional)
olive oil
1 t - 1 T Yellow Curry (depending on how daring you are)
1/4 - 1/2 teaspoon cumin
Garlic (to your liking)
salt & pepper
Place vegetables on a baking dish and add all seasonings. Mix thoroughly. Nestle tenderloin in the middle of the pan. Bake at 400 degrees for 30 minutes. Depending on size of tenderloin it may need longer to cook. Cooking temperature should be at least 145 degrees for rare and 160 degrees for well done. After the 30 minutes toss the vegetables, and flip the meat (turning the meat is optional, mine seemed undercooked underneath). I turned my broiler on high and cooked an additional 8 minutes for the veggies to crisp up and the meat to brown and cook longer. If you don't like crisp vegetables then continue to bake until meat is done.
Serves 4 - 6
Comments