Maple-flavored pork tenderloin is mixed with sweet potatoes and a crunchy toasted pecan topping in this easy weeknight dish.
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1/4 cup maple-flavored syrup
1 tablespoon balsamic vinegar
1/4 teaspoon pepper
1 pound pork tenderloin, cut into 1/2-inch slices
2 large (3 cups) sweet potatoes, peeled, cut into 1-inch pieces
2 tablespoons Land O Lakes® Butter
1/4 cup chopped fresh parsley
1/4 cup chopped pecans, toasted
1/2 teaspoon finely chopped fresh garlic
1 teaspoon freshly grated orange zest
*Substitute 1 (23-ounce) can sweet potatoes in light syrup, drained. Add to skillet with remaining marinade in step 3 and continue as directed.
Combine syrup, vinegar and pepper in large resealable plastic food bag. Reserve 2 tablespoons. Add pork; seal tightly. Turn bag several times to coat pork. Place bag into 13x9-inch baking pan. Refrigerate at least 2 hours or up to 24 hours.
Place sweet potatoes into 12-inch skillet. Add enough water just to cover potatoes. Cook over medium-high heat 6-8 minutes or until water comes to a full boil. Continue cooking for 10-12 minutes or until potatoes are almost tender. Drain. Remove from skillet; keep warm.
Melt butter in same skillet until sizzling. Remove pork from marinade. Add pork to skillet; cook over medium-high heat 4-6 minutes or until browned, turning once. Add cooked sweet potatoes and reserved marinade. Cook, stirring occasionally, 4-6 minutes or until pork is tender and sweet potatoes are heated through.
Combine all topping ingredients in small bowl. To serve, sprinkle topping over pork mixture.
The toasted pecan topping, also known as Gremolada, is a garnish traditionally made with fresh parsley, lemon peel and garlic often served with osso buco (braised lamb shanks). The toasted pecans and orange zest in our version complement the pork and marinade.