Pork Tenderloin with Coconut Sweet Potato

Pork Tenderloin

Pork Tenderloin

I’ve got my hands full this January, spending the next two weeks in the recording studio.  My band Strangers And Liars are diligently putting the finishing touches on our second CD release, “Live That Way”.  Between promotions, artwork, editing and overdubs my time in the kitchen will be limited.

Here’s what I put together for dinner yesterday, very simple.  You’ll just need kosher salt, crushed black peppercorns, herbs de provence, onions and bacon.  Lay out two tenderloins in a shallow, ovenproof dish.  Coat with the seasonings, layer bacon and rough-cut onion on top.  Cover with foil and allow it to rest for 30 minutes (I put  this in the fridge and took it out 30 minutes before cooking).

Preheat oven to 450 degrees F.  When oven is hot place the uncovered pork in the oven for 10 minutes; then reduce the temperature of the oven  to 350 degrees for 20 minutes.  Check with thermometer, you’re shooting for an internal temperature of about 160 degrees F.  At this point, pour a little broth (chicken, beef, or even water) into the pan next to the pork, cover with foil and cook another 15 minutes or so, until the proper  temperature is reached.  Transfer the pork to a platter and allow it to rest for 5-10 minutes before slicing.

Coconut Sweet Potato

Coconut Sweet Potato

I had two baked sweet potatoes leftover from the day before, so I mashed those.  I took about 20 grams of unsweetened coconut flake and soaked it in 1/2 cup unsweetened coconut milk, then added all of that  and a teaspoon of cinnamon sugar to the mash.  Heat and eat, simple and delicious!  Enjoy!  ~TH~

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