Caramelized Pork and Sweet Potatoes

Caramelized Pork and Sweet Potatoes
Photo by David Prince

Ingredients

  • 2 tablespoons fresh rosemary leaves, chopped
  • ½ teaspoon kosher salt
  • Juice from 1 orange
  • 2 pork tenderloins, halved (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds salmon fillet (4 pieces)
  • 2 tablespoons Dijon mustard
  • 3 tablespoons sugar
  • 2 tablespoons fresh rosemary leaves, chopped
  • + 11 more ingredients
    • 2 tablespoons Dijon mustard
    • 2 medium sweet potatoes, scrubbed and thinly sliced
    • 2 medium sweet potatoes, scrubbed and thinly sliced
    • 3 tablespoons sugar
    • 2 tablespoons olive oil
    • Freshly ground black pepper
    • 2 pork tenderloins, halved (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds salmon fillet (4 pieces)
    • Freshly ground black pepper
    • Juice from 1 orange
    • 2 tablespoons olive oil
    • ½ teaspoon kosher salt

Heat oven to 450° F. Lightly coat 2 baking pans with vegetable cooking spray. In a bowl, toss the sweet potato slices with the oil. Arrange in a single layer on one of the baking pans; sprinkle with half the rosemary. Place in the oven and cook until tender, about 30 minutes. Meanwhile, season ea...

View full recipe at My Recipes

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