Pork Tenderloin with Sweet Potato Ragout Recipe
Pork Tenderloin with Sweet Potato Ragout Recipe photo by Taste of Home
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Pork Tenderloin with Sweet Potato Ragout Recipe

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Apples, juicy red tomatoes and sweet potatoes always make me think of fall. Greg Fontenot, The Woodlands, Texas
TOTAL TIME: Prep: 1 hour Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 1 hour Grill: 20 min.
MAKES: 6 servings


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 large navel orange
  • 1/4 cup packed brown sugar
  • 1/4 cup balsamic vinegar
  • 1/8 teaspoon plus 1/2 teaspoon salt, divided
  • 1 can (15-3/4 ounces) cut sweet potatoes in syrup, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 medium tart apples, peeled and chopped
  • 2 pork tenderloins (3/4 pound each)
  • 1/2 teaspoon pepper

Nutritional Facts

3 ounces cooked pork with 1/2 cup ragout: 344 calories, 9g fat (2g saturated fat), 64mg cholesterol, 436mg sodium, 42g carbohydrate (34g sugars, 5g fiber), 25g protein.


  1. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-5 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
  2. Finely grate peel from orange. Cut orange crosswise in half; squeeze juice from orange. Stir brown sugar, vinegar, 1/8 teaspoon salt, orange peel and orange juice into onion mixture. Bring to a boil; cook 6-8 minutes or until liquid is almost evaporated.
  3. Stir in sweet potatoes, tomatoes and apples. Return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until apples are tender and liquid is almost evaporated, stirring occasionally.
  4. Sprinkle pork with pepper and remaining salt. Grill, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning occasionally. Let stand 5 minutes before slicing. Serve with ragout. Yield: 6 servings (3 cups ragout).
Originally published as Pork Tenderloin with Sweet Potato Ragout in Taste of Home September/October 2014, p69

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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