At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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A drizzle of maple syrup finishes off this flavorful and easy meal.
Heat oven to 425°F. Line 15x10x1-inch baking pan with aluminum foil; set aside.
Place 1 tablespoon butter in 12-inch skillet; cook over high heat until sizzling. Add pork; cook, turning occasionally, until browned on all sides. Place pork onto prepared pan; tuck under edges so tenderloin is uniform in size.
Melt remaining 3 tablespoons butter in 8-inch saucepan over low heat. Combine melted butter, sweet potatoes and onion in bowl; toss lightly to coat. Place sweet potato mixture around pork. Season pork and vegetables with salt and pepper, if desired.
Bake 20-30 minutes or until meat thermometer inserted in center reaches at least 160°F. Remove from oven; let stand 5 minutes. Slice tenderloin.
Place meat and vegetables onto serving platter; drizzle with syrup.
Dietary Fiber: 4g
This was a wonderful fall meal - great presentation and taste.
This was pretty good but not good enough for me to make again. The leftovers were in the fridge for some time, which to me says a lot. Definitely not one of my favorites (nor my family's), although we love pork tenderloin.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3261
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