Potato with pork in different variations – one of the most win-win meals for a hearty, full brunch. Cook the pork tenderloin roast with vegetables, replacing the usual sweet potato potato that pleasantly shades its taste spiced meat and make the taste of the dish more interesting. Separately first bake sweet potato with onions until half cooked, and a piece of meat whole grate with spices and fry in a pan. Then shift the meat to bake vegetables and cook until cooked. When baking a tenderloin in one big piece, the meat inside becomes very juicy and tender, and the outside is covered with a delicious spicy crust. value of one serving: (4 total) Calories 46one , total fat 16 g., saturated fats, proteins 34 g, carbohydrates 46 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large pork tenderloin (0.5 – 0.7 kg.), Leave wide side, you will cut it into medallions, a narrow part cut off
- 2 sweet potato tubers (approximately 0.7 kg.), Cut along the axis on slices 1 cm thick.
- 3 tbsp. l brown sugar
- 1 tsp dried sage
- 2 cloves, minced garlic
- 1 red onion, sliced along the axis into slices 1 thick cm.
- 3 tbsp. l olive oil
- Pinch of cayenne pepper
- 1 tbsp. lightly salted chicken stock
- 2 tsp Dijon mustard
- 2 tbsp. l chopped fresh chives
Recipes with similar ingredients: pork, sweet potatoes (sweet potato), Dijon mustard, ground cayenne pepper, sugar brown, sage
Recipe preparation:
- Place the wire rack in the upper third of the oven; preheat the oven up to 230 ° C.
- Pierce the pork with a fork over the entire surface. In a bowl, mix brown sugar, sage, garlic, 3/4 tsp salt and a little black pepper; rub the resulting pork mixture.
- On a baking sheet, mix sweet potato and onion with 2 tbsp. l olive oil and cayenne pepper, salt and pepper. Bake in the oven mixing once, until golden brown, 20 minutes; set aside.
- In a large frying pan over medium heat, heat the remaining 1 tbsp. l olive oil. Add the pork and fry, turning over, until golden color, 5 minutes; shift on a baking sheet with vegetables (leave the pan with oil). Bake until yam is soft and the thermometer inserted in the center of the pork will not show temperature 62 ° С, 11 – 13 minutes.
- Meanwhile, pour the broth into the pan and over medium heat bring to a boil, scraping off a sticky wooden spoon pieces. Add mustard, chives and a little black pepper. Slice the pork, pour the sauce. Serve with baked vegetables.
