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Tuscan Pork Tenderloin with Orange Whipped Sweet Potatoes

This recipe is rich in autumnal flavors and colors. 
Course: Main Course
Cuisine: American
Keyword: Pork Tenderloin, Sweet Potatoes
Servings: 4


  • 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
  • cup F. Oliver’s Italian Herb Balsamic
  • 2 tablespoons F. Oliver’s Tuscan Blend
  • salt and pepper to taste


  • 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 Blend.
  • 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.