Pork Tenderloin with Mashed Sweet Potatoes and Broccoli Salad
July 20, 2017
1Preheat oven to 425 degrees. Place pork on rimmed baking sheet. Rub with 1 Tbsp. olive oil and season with salt and pepper. Roast 15-20 minutes, or until reaches 155 degrees. Allow to rest 10 minutes and slice into 1/2 inch medallions.
2While pork roasts, bring a medium-sized pot of heavily salted water to a boil. Peel and cube potatoes. Add them to water once it is boiling. Cook until tender — 20 to 30 minutes — then drain. Add butter, salt and pepper to potatoes. Mash to desired consistency.
3While potatoes cook, cut broccoli stems and reserve. Cut broccoli florets into bite-size pieces and stems into matchsticks. Roughly chop parsley. Toss broccoli, parsley, pecans and sultanas with mustard vinaigrette. Season with salt and pepper to taste.
4Place pork medallions, salad and scoop of mashed potatoes on plate to serve.
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