
Devices & Accessories
Pork Tenderloin and Roasted Sweet Potatoes with Port Sauce
Prep. 40min
Total 1 h 40min
4 portions
Ingredients
-
sweet potatoes peeled or scrubbed, ends removed, trimmed to fit in feeder750 g
-
shallots whole or halved vertically to fit in feeder500 g
-
olive oil plus 1 Tbsp50 g
-
fine sea salt2 tsp
-
ground black pepper¾ tsp
-
garlic cloves5
-
unsalted butter diced40 g
-
fresh thyme leaves2 ½ Tbsp
-
Dijon mustard1 ½ Tbsp
-
fresh rosemary leaves1 Tbsp
-
smoked paprika1 ½ tsp
-
pork tenderloins (approx. 350 g each)2
Port Shallot Sauce
-
olive oil30 g
-
unsalted butter diced15 g
-
caster sugar1 Tbsp
-
ruby port70 g
-
beef stock cube (for 0.5 l) crumbled½
-
water200 g
Nutrition per 1 portion
Calories
916 kcal /
3833 kJ
Protein
59 g
Fat
44 g
Carbohydrates
67 g
Fiber
10.7 g
Saturated fat
13 g
Sodium
1782 mg
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27 Recipes
UK and Ireland
UK and Ireland
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