Smoky Pork Tenderloin with Roasted Sweet Potatoes
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Smoky Pork Tenderloin with Roasted Sweet Potatoes

Two teaspoons of smoked paprika may seem like a lot, but it will help to form a nice crust on the pork as it sears in the pan. You can also sub 1 teaspoon ground cumin plus 1 teaspoon chipotle chile powder.


1 (1-pound) pork tenderloin, trimmed
2 teaspoons smoked paprika
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
2 – 3 cloves Texan Smoked Garlic, finely minced
2 tablespoons canola oil, divided
2 large sweet potatoes (about 11 ounces each), peeled and cut into 8 wedges each
1/4 cup cider vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
2 thyme sprigs
1 tablespoon unsalted butter

1. Preheat oven to 450°.

2. Sprinkle pork evenly with paprika, 1/4 teaspoon salt, pepper, minced Texan Smoked Garlic and the cumin. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.

3. Place potatoes on a baking sheet; drizzle with remaining 1 tablespoon oil. Bake at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Bake at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140°. Remove pan from oven. Sprinkle potatoes with 3/8 teaspoon salt. Let pork stand 5 minutes before cutting into slices.

4. Combine remaining 1/8 teaspoon salt, vinegar, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.


Buy Texan Smoked Garlic


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