Made this over the weekend (well - sort of) and it was delish. The full recipe is below but I only made the tenderloin.
Here is the way I did it:
1) I doubled the sauce/marinda recipe and marinated the pork in it half of it for a few hours and reserved the rest.
2) Prior to cooking, I readied 1 cup of chicken stock near the skillet.
3) I cooked the tenderloin in a hot skillet and included all of the liquid from the ziplock bag I marinated the tenderloin in. It didn't take long for the sauce to get thick and syrupy. When it looked like the sauce could burn, I kept adding small portions of the chicken stock to keep the sauce a sauce
4) Once the pork was done, I removed it from the skillet at added the rest of the stock as well as the reserved portion of marinade. Once heated through I added 1 Tbsp. of butter and stirred until absorbed.
http://www.tasteofhome.com/recipes/glazed-pork-on-sweet-potato-beds
Glazed Pork on Sweet Potato Beds Recipe
TOTAL TIME: Prep: 20 min. Cook: 30 min. MAKES: 6 servings
Ingredients
1-1/2 pounds sweet potatoes, peeled and cubed
1 medium apple, peeled and cut into 8 pieces
2 tablespoons butter
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
1/2 teaspoon salt
1/2 teaspoon pepper
PORK:
1 teaspoon water
1/2 teaspoon cornstarch
3 tablespoons maple syrup
2 teaspoons wasabi mustard
2 teaspoons soy sauce
1/2 teaspoon pepper
2 pork tenderloins (3/4 pound each), cut into 1-inch slices
1 tablespoon olive oil
2 garlic cloves, minced
Directions
Place sweet potatoes and apple in a large saucepan with water to cover. Bring to a boil over high heat. Reduce heat to medium; cover and cook just until tender, 10-12 minutes. Drain. Mash potatoes and apple. Add the next five ingredients; keep warm.
Stir water into cornstarch until smooth; add syrup, mustard, soy sauce and pepper. Add pork; stir to coat
.
In a large skillet, heat oil over medium heat. Brown pork. Add garlic; cook until meat is no longer pink, 3-5 minutes longer. Serve with sweet potatoes and pan juices. Yield: 6 servings.
Here is the way I did it:
1) I doubled the sauce/marinda recipe and marinated the pork in it half of it for a few hours and reserved the rest.
2) Prior to cooking, I readied 1 cup of chicken stock near the skillet.
3) I cooked the tenderloin in a hot skillet and included all of the liquid from the ziplock bag I marinated the tenderloin in. It didn't take long for the sauce to get thick and syrupy. When it looked like the sauce could burn, I kept adding small portions of the chicken stock to keep the sauce a sauce
4) Once the pork was done, I removed it from the skillet at added the rest of the stock as well as the reserved portion of marinade. Once heated through I added 1 Tbsp. of butter and stirred until absorbed.
http://www.tasteofhome.com/recipes/glazed-pork-on-sweet-potato-beds
Glazed Pork on Sweet Potato Beds Recipe
TOTAL TIME: Prep: 20 min. Cook: 30 min. MAKES: 6 servings
Ingredients
1-1/2 pounds sweet potatoes, peeled and cubed
1 medium apple, peeled and cut into 8 pieces
2 tablespoons butter
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
1/2 teaspoon salt
1/2 teaspoon pepper
PORK:
1 teaspoon water
1/2 teaspoon cornstarch
3 tablespoons maple syrup
2 teaspoons wasabi mustard
2 teaspoons soy sauce
1/2 teaspoon pepper
2 pork tenderloins (3/4 pound each), cut into 1-inch slices
1 tablespoon olive oil
2 garlic cloves, minced
Directions
Place sweet potatoes and apple in a large saucepan with water to cover. Bring to a boil over high heat. Reduce heat to medium; cover and cook just until tender, 10-12 minutes. Drain. Mash potatoes and apple. Add the next five ingredients; keep warm.
Stir water into cornstarch until smooth; add syrup, mustard, soy sauce and pepper. Add pork; stir to coat
.
In a large skillet, heat oil over medium heat. Brown pork. Add garlic; cook until meat is no longer pink, 3-5 minutes longer. Serve with sweet potatoes and pan juices. Yield: 6 servings.