Pork tenderloin is a perfect choice for a quick cooking meal since it only takes 25-30 minutes to cook however, it is a little on the bland side so it definitely benefits from a good spice rub or flavorful glaze. The sweet potatoes can be roasted at the same time as the pork since the cooking time is the same and the greens, depending on the type you use will also cook in 25-35 minutes. A meal that cooks at quickly as this and yields such flavorful results is the ultimate in fast food.
I cooked two tenderloins and served one as a dinner and used the other to make some hot sandwiches and those sandwiches were sensational. When I served the sandwiches I reheated the pork slices and stir-fried some mustard greens in sesame oil and topped the lot off with a creamy mustard sauce it is a really flavorful combination.
To avoid the glaze burning when the meat is roasting be sure to place the meat on a rack in a shallow pan, a little of the glaze will drip but your oven won’t be a smoking mess if you cook it this way. Remember to add about 8 minutes resting time before you slice the meat when you calculate the total cooking time. Recipe quantities serve 4-6
Hoisin Glazed Pork Tenderloin
- 2 pork tenderloins approximately 2lbs
- 1 teaspoon garlic chili paste
- 2 tablespoons Hoisin sauce
- ¼ cup tamari or soy sauce
- 1 tablespoon Oriental sesame oil
- 1 tablespoon Mirin or Sherry
Place the pork tenderloins in a glass-baking dish, combine the remaining ingredients, mix well and pour over the tenderloins to marinate for 30 minutes to an hour.
Preheat the oven to Convection 350°
Roll the pork around in glaze so it is well coated then place the tenderloins on a rack in a shallow pan. Reserve the glaze and give the pork another brush with the glaze about 15 minutes into the cooking time, then discard the remaining glaze. Cook for a total of 30 minutes then let the meat rest for 8-10 minutes before slicing. Cut thicker diagonal slices if serving for a meal and shave thin slices if serving for sandwiches.
Roasted Sweet Potatoes
- 3 sweet potatoes, peeled
- Olive oil
Cut the potatoes into even slices and toss with just enough olive oil to evenly coat. Sprinkle a little kosher salt and some mixed Italian seasoning over the potatoes and spread onto a rimmed baking sheet. Roast for 15 minutes, then turn the potatoes so they don’t get too dark on one side, roast for another 15 minutes until crisp on the outside and tender inside.
Heat a medium sized skillet or braising pan over moderate heat, add the butter and oil and when the butter has melted stir in the onion and cook over moderate heat for 5-6 minutes until the edges of the onion begin to brown. Stir in the braising greens and stir continuously until they are all coated with the oil and begin to wilt. Add the chicken stock, reduce the heat to medium low, cover the pan and simmer for 20-30 minutes. The chard will cook in 15-20 minutes collards however, will need an additional 10-15 minutes.
Creamy Mustard Sauce (to serve with the sandwiches)
- 2 – tablespoons Dijon or Beaver Sweet Hot Mustard
- 1 – teaspoon dry mustard powder
- 2 – tablespoons sugar or honey
- ½ – cup mayonnaise or a combination of sour cream and mayonnaise
- 4 – green onions, green tops discarded, finely sliced for garnish