BBQ Rubbed Pork Tenderloin with Mashed Sweet Potatoes

Pork tenderloin was a staple in my house growing up so making it brings back a lot of childhood memories and it’s such a comfort food for me. It’s also a great way to make a dish seem super fancy and put together, but in reality it’s really easy to make. Don’t be intimated like I was the first time I tried to make it in my college apartment (yes, I called my mom 5 times trying to figure out how she made it). It has taken me a few years to perfect, but I think I have finally found the perfect rub and getting a meat thermometer was a game changer – I highly recommend getting one to prevent over or under cooking your meat and getting the best flavor.

Pork meat can come in a variety of shapes, size, and flavors, and each form has a different variety of nutrients. Pork tenderloin is one of the leanest and most natural versions of pork you can get, compared to its other counterparts such as bacon, which is what makes it a great protein source to add to your diet. You can also prepare it in so many ways based on your taste preferences to add variety to your weekly meals. This recipe has been my favorite way to cook pork to perfection and the spicy flavor pairs perfectly with the slight sweetness of the sweet potato mash. Other options could include changing up the flavor of your rub or try cooking it with a sauce such as a simple BBQ sauce or a dijon mustard sauce. Pair your pork and potatoes with a fresh vegetable and you have yourself a meal that looks and tastes gourmet, but doesn’t require hours in the kitchen making. I hope this inspires you to add this to your next meal rotation!

Nutrition Facts:

• Pork tenderloin is a cut of pork where the meat comes from the backbone of the pig. In this area, there tends to be less fat which makes a tenderloin more lean when compared to other cuts such as ribs. This meat is very high in protein and also a variety of micronutrients including B vitamins, iron, zinc, selenium, and others.
• Sweet potatoes are a root vegetable that tend to be more tough and fibrous compared to regular white potatoes. They can come in many different varieties including orange, purple, and even white/cream colored. They are a starchy vegetable making them a good source of carbohydrates as well as vitamins A and C, fiber, antioxidants, and many other vitamins and minerals.

Servings: 4

Ingredients:

Pork Tenderloin:

• 2lb. of fresh pork tenderloin meat
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp onion powder
• 1/4 tsp white pepper
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cayenne 

Mashed Sweet Potatoes:

• 4 medium-sized sweet potatoes
• 1 Tbsp butter
• 1 Tbsp olive oil
• 2 garlic cloves (minced)
• 1 tsp cinnamon
• 1 tsp onion powder
• 1 tsp oregano
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/4 -1/3 cup whole milk
• 1/4 cup full-fat greek yogurt

Instructions:

Pork Tenderloin:

1. Preheat your oven to 375 degrees F.
2. Grease a casserole dish with olive oil, then place your tenderloins in the casserole dish.
3. In a small bowl make the rub by combining all of the spices together.
4. Using a teaspoon, sprinkle the rub over the meat, evenly coating every side and crevice.
5. Using your hands or a rubber brush, rub the spices into the meat to make sure all sides of the meat are coated evenly and the spices are well rubbed in.
6. In the casserole dish, cook your pork at 375 degrees F. for approximately 25-35 minutes depending on the thickness of your cut of meat. The middle should be slightly pink if you cut into it and the juices should be clear. If you are using a meat thermometer, cook until an internal temperature of 145 degrees F. is reached.
7. Remove the pork from the oven, cover the casserole dish tightly with tinfoil and let sit for about 10 minutes.
8. Slice pork into about 1-1.5 inch thick medallions and let soak in the juices right before serving.

Mashed Sweet Potatoes:

1. While your pork is cooking in the oven, peel and wash your sweet potatoes, then cut into large cubes.
2. Place into a large pot and cover with water until there is about 1-2 inches of water above the potatoes.
3. Cover, then bring to a boil. 
4. Once a boil is reached, slightly move the lid off the pot so the steam can escape (my favorite hack is placing a wooden spoon under the lid to avoid the lid slipping back into place).
5. Boil your potatoes until you can easily pierce them with a fork. Start with 10 minutes, check them, then adjust your time from there by checking about every 5 minutes.
6. Once the potatoes are soft, strain them, then place the strained potatoes back into your empty pot.
7. Mash the potatoes with a masher until all of the big chunks are slightly smooth.
8. Add the butter, oil, minced garlic, spices, milk, and yogurt, then continue to mash until your potatoes are smooth. Start with 1/4 cup of milk and slowly add more to get to the consistency that you like your potatoes.
9. Once smooth, use a wooden spoon to stir the potatoes to ensure all of the ingredients are well incorporated. 

Serving:

1. Smooth about 1 cup of mashed sweet potato to make the base of the dish.
2. Place 2-3 pork medallions on top of the sweet potatoes.
3. Use a spoon to ladle a few spoonfuls of the pork juice over the pork and potatoes.
4. Pair with your favorite veggie – I think this dish goes great with asparagus, green beans, or brussels sprouts.
5. Enjoy and be amazed at how easy your gourmet-looking dish was!