Herbed Pork Tenderloin

Herbed Pork Tenderloin
Servings: 2 Prep 15 mins Cook 15 mins Grill 15 mins


Pork and Potatoes:
  • 1 small pork tenderloin (3/4 pound)
  • 3/4 cup red wine
  • 1 clove garlic, chopped
  • 1/2 teaspoon each salt and pepper
  • 1/8 teaspoon dried sage
  • 2 small sweet potatoes (1 to 1-1/4 pounds total), peeled and diced
  • 1 teaspoon chopped fresh ginger
  • 1/2 cup milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon flour
  • 1 tablespoon dijon mustard
  • 2 teaspoons sugar

Make It

1. Heat grill to medium-hot. Place pork tenderloin, wine, garlic, 1/4 teaspoon each of the salt and pepper and the sage in a glass dish. Marinate, turning, at room temp for 10 to 15 minutes.

2. Bring sweet potatoes and ginger to boiling in a medium-size saucepan filled with lightly salted water. Cook 12 minutes, or until fork tender.

3. Meanwhile, transfer pork to grill, reserving marinade. Grill over medium-high heat for 12 to 15 minutes, turning twice, until thermometer registers 145 degrees F.

4. Pour reserved marinade into small saucepan. Whisk in 1/3 cup water, the flour, mustard and sugar and bring to a boil over medium-high heat, whisking occasionally. Once sauce boils, simmer 3 minutes; remove from heat.

5. Drain sweet potatoes and transfer to a small bowl. Add milk, butter, remaining 1/4 teaspoon each salt and pepper. Mash until fairly smooth.

6. Remove pork from grill; let rest 5 minutes before slicing on the diagonal in 1/2-inch-thick slices and serving with sweet potatoes and sauce.

Nutrition Facts

Servings Per Recipe: 2; Amount Per Serving: cal. (kcal): 605, Fat, total (g): 16, chol. (mg): 133, sat. fat (g): 7, carb. (g): 68, fiber (g): 4, pro. (g): 46, sodium (mg): 910, Percent Daily Values are based on a 2,000 calorie diet.