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Pork Tenderloin and Roasted Sweet Potatoes with Port Sauce (TM5)
Ingredients
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sweet potatoes peeled or scrubbed, ends removed, trimmed to fit in feeder750 g
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shallots whole or halved vertically to fit in feeder500 g
-
olive oil plus 1 Tbsp50 g
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fine sea salt2 tsp
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ground black pepper¾ tsp
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garlic cloves5
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unsalted butter diced40 g
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fresh thyme leaves2 ½ Tbsp
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Dijon mustard1 ½ Tbsp
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fresh rosemary leaves1 Tbsp
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smoked paprika1 ½ tsp
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pork tenderloins (approx. 350 g each)2
Port Shallot Sauce
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olive oil30 g
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unsalted butter diced15 g
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caster sugar1 Tbsp
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ruby port70 g
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½ heaped tsp beef stock paste, homemadebeef stock cube (for 0.5 l) crumbled½
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water200 g
Difficulty
easy
Nutrition per 1 portion
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