We’ve taken the best pork loin we could lay our hands on and teamed it up with super nutritious sweet potato mash. With our favourite peppercorn sauce, this quick weeknight meal could easily pass for a weekend specialty.
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Beef Broth Concentrate
Black Peppercorns, crushed
Preheat the oven to 400°F. (To roast the pork tenderloin.) Start prepping when the oven comes up to temperature!
Boil the sweet potatoes: Wash and dry all produce. Combine the sweet potatoes with a pinch of salt and enough water to cover in a medium pot. Bring to a boil over high heat, until a fork pierces the sweet potato easily, 12-15 min.
Roast the broccoli: Meanwhile, toss the broccoli on a baking sheet with a drizzle of oil and a pinch of salt. Roast in the centre of the oven, stirring halfway through, until brown and crisp, 18-20 min.
Cook the pork: Season the pork with salt and pepper. Heat a large pan over medium-high. Add a drizzle of oil, then the pork. Sear the pork until golden all over, 2-3 min on each side. Transfer the pork to the same sheet as the broccoli. Roast until cooked through, 7-10 min. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)
Mash the sweet potatoes: Meanwhile, drain and return the sweet potatoes to the pot. Using a fork or potato masher, mash the potatoes with the butter and smoked paprika. Season with salt and pepper.
Make the pan sauce: Reduce the heat to medium. In the same pan, add 1/3 cup of water (double for 4 people), broth concentrate(s) and 1/4 tsp peppercorns. (Taste and add more peppercorns, 1/4 tsp at a time, if you like it spicier!) Stir, scraping up any browned bits from the bottom of the pan. Remove the pan from the heat and stir in the sour cream.
Finish and serve: Slice the pork and serve with mashed sweet potaotes, roasted broccoli and drizzle over the pan sauce. Enjoy!