Roasted Pork Tenderloin With Sweet Potato Wedges | Dorothy Lane Market

Roasted Pork Tenderloin With Sweet Potato Wedges

PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Mar 25th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 sweet potatoes, peeled and cut into 6 wedges
  • 3 shallots, peeled and quartered
  • 3 Tbsp DLM Extra-Virgin Olive Oil
  • Salt and pepper, to taste
  • 2 packages (about 1.5-2 lbs) duBreton Mustard and Herb Marinated Natural Pork Tenderloin
  • Chopped fresh parsley, for topping

INSTRUCTIONS

1
Preheat oven to 400˚F.
2
In a bowl, toss the sweet potatoes and shallots with the olive oil and season generously with salt and pepper.
3
Drizzle a little olive oil on a large sheet pan and place pork tenderloins equally spaced out. Nestle the sweet potatoes and shallots cut-sides down around each tenderloin.
4
Roast for 20-30 minutes, shaking pan about halfway through to help loosen potatoes. Double check that pork is done when a thermometer inserted into the thickest part of the meat registers 140˚F-145˚F and the potatoes are tender. Slice the pork and serve with the vegetables. Garnish with parsley.

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Roasted Pork Tenderloin With Sweet Potato Wedges

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 4

INGREDIENTS

  • 3 sweet potatoes, peeled and cut into 6 wedges
  • 3 shallots, peeled and quartered
  • 3 Tbsp DLM Extra-Virgin Olive Oil
  • Salt and pepper, to taste
  • 2 packages (about 1.5-2 lbs) duBreton Mustard and Herb Marinated Natural Pork Tenderloin
  • Chopped fresh parsley, for topping

INSTRUCTIONS

1
Preheat oven to 400˚F.
2
In a bowl, toss the sweet potatoes and shallots with the olive oil and season generously with salt and pepper.
3
Drizzle a little olive oil on a large sheet pan and place pork tenderloins equally spaced out. Nestle the sweet potatoes and shallots cut-sides down around each tenderloin.
4
Roast for 20-30 minutes, shaking pan about halfway through to help loosen potatoes. Double check that pork is done when a thermometer inserted into the thickest part of the meat registers 140˚F-145˚F and the potatoes are tender. Slice the pork and serve with the vegetables. Garnish with parsley.

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