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Ingredients
- 4 (8-oz) sweet potatoes
- 5 tsp olive oil, divided
- 1 (12-oz) pork tenderloin, trimmed
- 1 tsp black pepper, divided
- 3/4 tsp kosher salt, divided
- 1/2 cup unsalted ketchup
- 1/4 cup apple cider vinegar
- 2 tsp yellow mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup sour cream
- 1/4 cup thinly sliced green onions
Details
Servings 4
Preparation time 22mins
Cooking time 102mins
Preparation
Step 1
Preheat oven to 400.
Pierce sweet potatoes with a fork; rub with 2 teaspoons oil. Wrap each potato in foil. Bake at 400 for 1 hour or until tender.
Heat remaining 1 tablespoon oil in a large overproof skillet over high. Sprinkle pork with ¼ teaspoon pepper and ¼ teaspoon salt. Add pork to pan; cook 6 to 8 minutes, turning to brown on all sides. Place pan in oven; bake at 400 for 18 minutes or until a thermometer inserted in center registers 145. Let stand 10 minutes. Cut pork into bite-size pieces.
Bring remaining ¾ teaspoon pepper, remaining ½ teaspoon salt, ketchup, and next 4 ingredients (through garlic powder) to a simmer in a small saucepan over medium; cook 10 minutes or until thickened, stirring occasionally. Add pork; toss to coat.
Unwrap remaining 4 potatoes. Partially split potatoes in half length-wise. Top potatoes evenly with pork mixture, sour cream, and onions.
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