Pork Tenderloin With Mashed Sweet Potatoes

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
Servings: 6 Prep 20 mins Cook 30 mins


Mashed Sweet Potatoes:
  • 2 boxes (1 pound each) frozen sweet potatoes with glaze packet
  • 2 tablespoons butter
  • 1/4 cup water
  • 1 1/2 teaspoons grated fresh ginger
  • Pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1/3 cup heavy cream OR: milk
Pork Tenderloin:
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, mashed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 pork tenderloins (asbout 1-1/2 pounds total)
  • 3/4 cup red wine
  • 2 teaspoons Dijon mustard
  • 1/3 cup sour cream

Make It

Mashed Sweet Potatoes:

1. 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.

Pork Tenderloin:

2. 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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 465, Fat, total (g): 16, chol. (mg): 101, sat. fat (g): 9, carb. (g): 49, fiber (g): 2, pro. (g): 25, sodium (mg): 547, Percent Daily Values are based on a 2,000 calorie diet.