- Level
- easy
- Prep Time
- 30 mins
- Serves
- 4
Ingredients
- Pork
- 3 tbsp
- olive oil
- 45 ml
- ¼ cup
- maple syrup
- 60 ml
- ¼ cup
- orange juice
- 60 ml
- 3 tbsp
- Dijon mustard
- 45 ml
- 1 tsp
- dried oregano
- 2
- pork tenderloins
- about 1 lb (450 g) each
- Sweet Potato Purée
- 4
- medium sweet potatoes, peeled and cubed
- about 2 lb (900)
- 2
- garlic cloves, crushed
- ¼ cup
- 15% cooking cream
- 60 ml
- 2 tbsp
- butter
- Sauce
- 1
- shallot, chopped
- 1 tbsp
- olive oil
- 15 ml
- ½ cup
- chicken broth
- 125 ml
- 2 tbsp
- 15% cooking cream
- 30 ml
- Chives, finely chopped, for serving
Directions
- Step 1
- Pork In a bowl, whisk together 2 tbsp (30 ml) of the oil with the syrup, orange juice, mustard and oregano. Season with salt and pepper. Set ½ cup (125 ml) of the marinade aside in another bowl. Cover and refrigerate until ready to prepare the sauce.
- Step 2
- Place the pork tenderloins in a glass baking dish. Season with salt and pepper. Add the remaining marinade and toss to coat well. Cover and refrigerate for 1 hour.
- Step 3
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Step 4
- Drain the pork and discard the marinade. In a large ovenproof skillet over medium-high heat, brown the pork in the remaining oil on all sides. Transfer to the oven and bake for 12 minutes or until a thermometer inserted in the centre of the pork reads 135°F (57°C), turning the meat over halfway through cooking. Transfer the pork to a plate and let rest for 5 minutes.
- Step 5
- Sweet Potato Purée Meanwhile, in a pot, cover the sweet potatoes and garlic cloves with cold water. Season with salt and bring to a boil. Simmer for 15 minutes or until the potatoes are very tender. Drain the potatoes and garlic. Return to the pot.
- Step 6
- Add the cream and butter to the pot. Using a potato masher, purée the potatoes and garlic until smooth (see note). Season with salt and pepper. Keep warm.
- Step 7
- Sauce Meanwhile, in another skillet over medium heat, brown the shallot in the oil. Deglaze with the broth. Add the reserved marinade and the cream. Season with salt and pepper. Bring to a boil. Simmer until the sauce thickens slightly, about 5 minutes. Adjust the seasoning. Keep warm.
- Step 8
- On a work surface, slice the pork tenderloins. Divide the sweet potato purée and sliced pork among four plates. Drizzle with the sauce. Sprinkle with chives. Serve with a green vegetable, if desired.
Tips
For an even smoother purée, blend the sweet potatoes and garlic in a food processor.
