SIMMERED PORK LOIN IN A LEMONY SWEET POTATO SAUCE

One night I was looking through the fridge and wondering what to make for dinner (as most of you do out there for sure!). I honestly didn't have much left in the fridge in terms of groceries and thought, "there is absolutely nothing I can make unless I use some leftover mushed sweet potato baby food," that I had made for my sweet little girl. I know what you're saying readers "you used baby food?", I kid you not I did. I mean hey it's just watered down sweet potatoes. I took the baby food and made it into a lucious lemony sauce for the pork loin I had in the fridge. I gave myself a huge pat on the back. The result... simply delicious!


Makes 2 pork tenderloins

Ingredients:
  • 2 pork tenderloins (if too large to fit into your shallow pot, then slice the loin in half to fit)
  • 3/4 cup sweet potato, pureed and watered down
  • 1/2 cup low sodium chicken stock
  • coarse salt and pepper to taste
  • 1 tbsp olive oil
  • 2 garlic cloves, grated
  • 1 tbsp light soy sauce
  • 1/2 tbsp dried thyme
  • juice of half a lemon
  • zest of one lemon
  • 6-10 dashes of hot sauce (optional)
  • 1 small onion, chopped
  • naan bread, lightly toasted (to serve along side)

1. In a medium shallow pot, place in the 2 pork tenderloins. Cut into half if needs be to fit into the pot. In a medium sized bowl, combine the sweet potato puree, chicken stock, salt, pepper, olive oil, grated garlic, light soy sauce, dried thyme, juice and the zest of a lemon. You can add in the hot sauce if you like it spicy. Pour the mixture on top of the pork tenderloin in the pot.

2. Add in the chopped onion into the pot and season with a little more salt and pepper. Turn the heat on to medium high and with the lid on simmer for a good 15 minutes, then lower the heat down to low or a gentle simmer. When you lower the heat make sure to have the lid a slight bit open to the side to allow the steam to release. Cook for another 20 minutes or until the pork has cooked through and the sauce has thickened. Serve warm and make sure to dip the naan bread into the sauce.

Cooking Tip: If you find the sauce is thickening too quick for you add a 1/2 cup more stock at a time, to loosen the sauce a bit. This will allow more cooking time.

Print This

Send us a comment or question

Copyright © 2009 - Food Tastes Yummy - is proudly powered by Blogger
Smashing Magazine - Design Disease - Blog and Web - Dilectio Blogger Template