Pork Tenderloin with Mashed Sweet Potatoes and Corn
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
2 servings
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Course
Main Course
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Cuisine
International
Pork Tenderloin with Mashed Sweet Potatoes and Corn
Description
This recipe for Pork Tenderloin with Mashed Sweet Potatoes and Corn begins by roasting sweet potatoes wrapped in foil until soft, then peeling and blending them with butter for a creamy mash. The pork tenderloin is trimmed, seasoned, then seared in hot oil, finishing with gentle cooking to maintain juiciness. A pan sauce is created by reducing red wine and incorporating butter to add richness. Sliced ham is crisped in the oven to provide a savory, crunchy element, and boiled corn is fried briefly for additional texture. Together, these components form a layered dish combining tender meat, smooth sweet potatoes, and flavorful sides.
The flavor balances the natural sweetness of the potatoes with the savory pork and ham, plus the slight acidity and depth from the red wine sauce. The textures range from soft mashed potatoes to crispy ham and tender pork. This dish showcases straightforward cooking methods—roasting, searing, baking, and sautéing—to create a harmonious plate.
Serve this dish as a filling main course, suitable for family dinners or special meals. The red wine sauce complements the pork and adds a touch of elegance. Leftovers can be gently reheated, preserving the creamy texture of the potatoes and moistness of the meat.
Ingredients
- 300 g pork tenderloin
- 400 g sweet potato
- 50 g butter
- 30 g ham sliced
- 1 piece corn boiled
- 60 ml red wine
- 10 g butter
- salt
- black pepper
- 20 ml neutral cooking oil generic cooking oil
Instructions
- Wash the sweet potatoes, add a bit of salt and wrap in aluminum foil. Place in a pre-heated oven at 180°C (355°F) and cook for about 45-60 minutes until they soften. Take them out of the oven, peel off the skin, and put the potatoes in a blender together with the butter.
- Meanwhile, place the sliced ham in the oven between 2 baking sheets and pressed by 2 trays, at approximately 140°C (285°F). When it browns and becomes crispy, remove from the oven and place on kitchen paper.
- Remove the excess skin and membrane from the pork tenderloin and season with salt and pepper. Put some oil in a re-heated pan and fry the pork for around 3 minutes on each side on high heat. Cook for another 3-4 minutes on each side on low heat (or transfer in the oven) and put aside.
- In the same pan, add the red wine and let it reduce until it halves in quantity. Then add a little cold butter and let it boil over high heat until it starts to thicken, then put aside.
- Fry the boiled corn with a little butter in a pan, turning on all sides.
- Play with the plating part or reproduce the plate from the picture.
Notes
User Reviews
Overall Rating
4.9
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