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Pork Tenderloin and Roasted Sweet Potatoes with Port Sauce (TM5)
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Ingredients
- 750 g sweet potatoes, peeled or scrubbed, ends removed, trimmed to fit in feeder
- 500 g shallots, whole or halved vertically to fit in feeder
- 50 g olive oil, plus 1 Tbsp
- 2 tsp fine sea salt
- ¾ tsp ground black pepper
- 5 garlic cloves
- 40 g unsalted butter, diced
- 2 ½ Tbsp fresh thyme leaves
- 1 ½ Tbsp Dijon mustard
- 1 Tbsp fresh rosemary leaves
- 1 ½ tsp smoked paprika
- 2 pork tenderloins (approx. 350 g each)
Port Shallot Sauce
- 30 g olive oil
- 15 g unsalted butter, diced
- 1 Tbsp caster sugar
- 70 g ruby port
-
½
beef stock cube (for 0.5 l), crumbled
or ½ heaped tsp beef stock paste, homemade - 200 g water
- Nutrition
- per 1 portion
- Calories
- 3833 kJ / 916 kcal
- Protein
- 59 g
- Carbohydrates
- 67 g
- Fat
- 44 g
- Saturated fat
- 13 g
- Fiber
- 10.7 g
- Sodium
- 1782 mg
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