Pork Tenderloin With Mashed Sweet Potatoes

Pork Tenderloin With Mashed Sweet Potatoes
Tangy sour cream sauce over garlic-and-thyme-rubbed pork tenderloins is irresistible. Serve with a rich side of gingery sweet potatoes.
Makes 6
Prep 20 m
Cook 30 m

Ingredients

Mashed Sweet Potatoes:

Pork Tenderloin:

Directions

Mashed Sweet Potatoes:

  1. 1 of 1 In saucepan, combine boxes of potatoes, one glaze packet (discard second packet), water, ginger, cayenne and salt. Cover; cook over medium-high 15 minutes, until tender. Break up with masher. Add cream; mash. Keep warm.

Pork Tenderloin:

  1. 1 of 3 In cup, mix thyme, 1 teaspoon oil, garlic, salt and pepper. Rub over tenderloins. In large skillet, heat remaining 1 tablespoon oil over medium-high. Add tenderloins; sear 3 minutes per side, until browned. Reduce heat to medium-low. Cover skillet with foil; cook, turning tenderloins over once, 8 to 10 minutes (internal temperature 160 degrees F). Remove pork to platter; tent with foil.
  2. 2 of 3 Add wine to skillet, scraping up bits from bottom. Increase heat to medium-high; simmer 2 minutes, until slightly reduced. Whisk in mustard; cook 1 minute. Remove from heat. Whisk in sour cream.
  3. 3 of 3 Slice tenderloins and serve with sauce and sweet potatoes. Makes 6 servings.
Nutrition Information for Pork Tenderloin With Mashed Sweet Potatoes
Servings Per Recipe: 6
Per Serving: 49 g carb., 16 g Fat, total, 465 kcal cal., 25 g pro., 101 mg chol., 9 g sat. fat, 2 g fiber, 547 mg sodium