Pork Tenderloin with Mashed Sweet Potato and Sautéed Greens

An easy way to add flavour to pork tenderloin is to stuff it with thin slices of garlic. Here, it’s stuffed with thin slices of ginger to make it low-fodmap friendly, but still full of flavour.

Pork Tenderloin with Mashed Sweet Potatoes

  • 1 large sweet potato (about 300 grams) (chopped into ¾-inch cubes)
  • 1 ½ pounds pork tenderloin
  • salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • ½ inch fresh ginger (thinly sliced)
  • 1 tablespoon 100% pure maple syrup

Sauteed Swiss Chard

  • 1½ pounds Swiss chard (stems removed and chopped)
  • 3 tablespoons garlic-infused olive oil
  • salt and pepper
  1. Heat the oven to 400°F.
  2. Put sweet potatoes in a medium pot and cover with 2-inches of water. Bring to a boil and cook until soft, 12 – 15 minutes.
  3. Cut slits all over the pork with a sharp knife and stuff each slit with a slice of ginger.
  4. Put 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. When it’s hot, add the pork and sprinkle with salt and pepper. Cook until nicely browned on the bottom, about 5 minutes, then turn the pork and transfer the skillet to the oven. Roast until the pork is cooked through with a hint of pink in the middle (145°F), about 15 minutes.
  5. When the squash is tender, drain well and return to the pot. Mash in the pot with a potato masher. Add maple syrup and season with salt and pepper.
  6. Put garlic-infused olive oil in a large skillet over medium-high heat. Add any chopped stems to the skillet and cook until they begin to soften, 3 – 4 minutes. Add the leaves, a handful at a time if necessary to fit them in, and sprinkle with salt and pepper. Cook until they are just wilted, 3 – 4 minutes. Taste and adjust seasoning.
  7. When the pork is done, transfer it to a plate, cover with aluminum foil, and let it rest for 5 minutes. Slice and serve with sweet potato and sauteed chard.

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