Name: Tuscan Pork Tenderloin with Orange Whipped Sweet Potatoes
Ingredients: 1 pound pork tenderloin; 4 large sweet potatoes, peeled and cut into large chunks; ¼ cup heavy cream; ⅓+¼ cup F. Oliver’s Fresh Pressed Blood Orange Extra Virgin Olive Oil; 2 tablespoons maple syrup; ⅓ cup F. Oliver’s Italian Herb Balsamic; 2 tablespoons Tuscan Olive Oil Seasoning; salt and pepper to taste

Tuscan Pork Tenderloin with Orange Whipped Sweet Potatoes

This recipe is rich in autumnal flavors and colors.

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Course: Main Course

Cuisine: American

Keyword: Pork Tenderloin, Sweet Potatoes

Main Ingredient: Pork

Servings:

Ingredients

1 pound pork tenderloin
4 large sweet potatoes, peeled and cut into large chunks
¼ cup heavy cream
⅓+¼ cup F. Oliver’s Fresh Pressed Blood Orange Extra Virgin Olive Oil
2 tablespoons maple syrup
⅓ cup F. Oliver’s Italian Herb Balsamic
2 tablespoons Tuscan Olive Oil Seasoning
salt and pepper to taste

Instructions

Combine 1/3 cup EVOO and 1/3 cup balsamic with pork and marinate at least three hours to overnight.
Preheat oven to 400 degrees. Remove pork from marinade and season with Tuscan Olive Oil Seasoning.
Transfer to baking dish and bake for 25-35 minutes until desired doneness. Allow to rest 5 minutes before slicing.
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.
Drain water, add remaining EVOO, heavy cream, maple syrup, salt, and pepper. Using an electric mixer, beat until mixture is fluffy and smooth.
Serve with your choice of vegetable.

Tuscan Pork Tenderloin with Orange Whipped Sweet Potatoes