Pork Tenderloin with Sweet Potato Ragout
Apples, juicy red tomatoes and sweet potatoes always make me think of fall. —Greg Fontenot, The Woodlands, Texas
Total TimePrep: 1 hour Grill: 20 min.
Makes6 servings (3 cups ragout)
- 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
- 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.
- 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.
- 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.
- 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.
Nutrition Facts3 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.
Originally published as Grilled Pork Tenderloin with Sweet Potato and Apple Ragu in Taste of Home September/October 2014