Pork Tenderloin With Mashed Sweet Potatoes
Recipe from Family Circle

Tangy sour cream sauce over garlic-and-thyme-rubbed pork tenderloins is irresistible. Serve with a rich side of gingery sweet potatoes.


Pork Tenderloin With Mashed Sweet Potatoes

by 3  people

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Servings: Makes 6 servings.
Prep Time: 20 mins
Total Time: 50 mins
Related Categories: Cream Sauce, Dinner, Garlic, Mashed Sweet Potatoes, Pork Dry Rubs, Pork Tenderloin, Sweet Potatoes

 
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Ingredients
  •  
    Mashed Sweet Potatoes:
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  • 2 boxes
    (1 pound each) frozen sweet potatoes with glaze packet
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  • 2 tablespoons
    butter
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  • 1/4 cup
    water
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  • 1-1/2 teaspoons
    grated fresh ginger
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  •  
    Pinch cayenne pepper
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  • 1/2 teaspoon
    salt
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  • 1/3 cup
    heavy cream OR: milk
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  •  
    Pork Tenderloin:
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  • 1 teaspoon
    fresh thyme, chopped
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  • 1 tablespoon
    olive oil
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  • 1 clove
    garlic, mashed
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  • 1/4 teaspoon
    salt
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  • 1/4 teaspoon
    cracked black pepper
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  • 2 
    pork tenderloins (asbout 1-1/2 pounds total)
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  • 3/4 cup
    red wine
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  • 2 teaspoons
    Dijon mustard
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  • 1/3 cup
    sour cream
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Directions
1.
Potatoes: In saucepan, combine boxes of potatoes, one glaze packet (discard second packet), water, ginger, cayenne and salt. Cover; cook over medium-high 15 minutes, until tender. Break up with masher. Add cream; mash. Keep warm.
2.
Pork: In cup, mix thyme, 1 teaspoon oil, garlic, salt and pepper. Rub over tenderloins. In large skillet, heat remaining 1 tablespoon oil over medium-high. Add tenderloins; sear 3 minutes per side, until browned. Reduce heat to medium-low. Cover skillet with foil; cook, turning tenderloins over once, 8 to 10 minutes (internal temperature 160 degrees F). Remove pork to platter; tent with foil.
3.
Add wine to skillet, scraping up bits from bottom. Increase heat to medium-high; simmer 2 minutes, until slightly reduced. Whisk in mustard; cook 1 minute. Remove from heat. Whisk in sour cream.
4.
Slice tenderloins and serve with sauce and sweet potatoes. Makes 6 servings.
Nutrition information
Per serving: Calories 465, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 101 mg, Sodium 547 mg, Carbohydrate 49 g, Fiber 2 g, Protein 25 g. Percent Daily Values are based on a 2,000 calorie diet.
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