4.9 from 150 votes
Pork Tenderloin with Mashed Sweet Potatoes and Corn
Pork Tenderloin with Mashed Sweet Potatoes and Corn combines tender pork with sweet, creamy mashed sweet potatoes and crisp corn. The pork is pan-seared and finished with a red wine butter reduction, while the sweet potatoes are baked and blended with butter for smoothness. Crispy baked ham slices and sautéed corn add texture and flavor contrasts, creating a balanced, hearty dish.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
2
servings
Course:
Main Course
Cuisine:
International
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.
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