Tuscan Pork Tenderloin with Orange Whipped Sweet Potatoes
  • 2 pounds pork tenderloin
  • 4 large sweet potatoes, peeled & cut into large chunks
  • ¼ cup heavy cream
  • ⅓ plus ¼ cup F. Oliver’s Fresh Pressed
  • Blood Orange Extra Virgin Olive Oil
  • 2 tablespoons Flower City Maple Syrup
  • ⅓ cup F. Oliver’s Italian Herb Balsamic
  • 2 tablespoons F. Oliver’s Tuscan Blend
  • Salt & pepper to taste
  1. Combine ⅓ cup EVOO and ⅓ cup balsamic vinegar with pork and marinate at least three hours to overnight.
  2. Preheat oven to 400 degrees. Remove pork from marinade and season with Tuscan Blend.
  3. Transfer to baking dish and bake for 25-35 minutes until desired doneness. Allow to rest 5 minutes before slicing.
  4. Place sweet potatoes in large pot and cover with cold water. Bring to a boil then turn down to medium-high and allow to cook for 20-30 minutes until potatoes are fork tender.
  5. Drain water, add remaining EVOO, heavy cream, maple syrup, salt and pepper. Using an electric mixer, beat until mixture is fluffy and smooth.
  6. Serve with choice of vegetable.
Recipe by F. Oliver's | Oils, Vinegars, & Other Exceptional Ingredients at http://folivers.com/tuscan-pork-tenderloin-with-orange-whipped-sweet-potatoes/