Sweet Potatoes with Pork Tenderloin in Onion and Ginger Vinaigrette

Name: Sweet Potatoes with Pork Tenderloin in Onion and Ginger Vinaigrette
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 3 servings
Ingredients: 1 pork tenderloin (approx. 500g); 3 larger sweet potatoes; 2 green onion stalks; a little oil; salt, black pepper; onion and ginger vinaigrette; 1 medium white onion; 10g ginger (peeled); 1 tablespoon sherry vinegar (reserva if possible; can be replaced with rice vinegar, which is easier to find); 1/2 tablespoon soy sauce (low sodium); 4 tablespoons olive oil; salt

November 21, 2019

Quick Recipes Pork Budget Recipes Meat Dishes

Recipe: Sweet Potatoes with Pork Tenderloin in Onion and Ginger Vinaigrette

I love sweet potatoes, but I've never found their "perfect match". I often served them as a side dish, but more as... a compromise... because they're healthy and look nice on the plate being so orange. When I was being honest (and alone) with myself, I chose to eat them plain (something like this) or with a green salad. But now I've found what they pair with!

Ingredients

1 pork tenderloin (approx. 500g)
3 larger sweet potatoes
2 green onion stalks
a little oil
salt, black pepper

Onion and Ginger Vinaigrette

1 medium white onion
10g ginger (peeled)
1 tablespoon sherry vinegar (reserva if possible; can be replaced with rice vinegar, which is easier to find)
1/2 tablespoon soy sauce (low sodium)
4 tablespoons olive oil
salt

Servings: 3

How to prepare sweet potatoes with pork tenderloin in onion and ginger vinaigrette

Peel the potatoes and cut into cubes. Place in a heat-resistant dish, season with a little salt and drizzle with very little oil. Mix. Roast in a preheated oven at 200°C for about 30-40 minutes, stirring once during this time.
Prepare the vinaigrette.
Finely dice the onion. Season with salt and let sit for 10 minutes. Squeeze the onion of its released juice (in your fist or through cheesecloth) and put it back in the bowl. Grate the ginger over it (on the finest grater, so it comes out as a paste). Mix well, then add the vinegar. Let it macerate for 10-15 minutes.
Add the soy sauce and mix. Add the oil and mix. Let it sit until the meat is ready too - the flavors will blend better.
Cut the tenderloin into thin slices about 1-1.5cm thick (you'll get about 15 slices). Lightly pound them with a meat mallet on both sides (I use a bag that I place on the piece of meat and then pound) until the meat slices become thin... like for schnitzel. Sprinkle a little salt over them, then drizzle with a little oil and massage to coat evenly.
Heat a wide pan, preferably non-stick or cast iron. Add the meat slices, as many as fit without crowding. Cook the slices for 45 seconds on the first side and then another 15 seconds on the second (maybe the first batch will take a bit longer, but then the pan will be well heated and 1 minute is enough for such thin slices). The meat will be lightly browned in places - don't leave it longer in the pan as it will become dry.
Transfer the meat slices to a dish and grind black pepper over each batch.
Add the chopped green onion over the sweet potatoes and pour 2 tablespoons of the vinaigrette sauce over them. Mix gently so the potatoes don't get too crushed. Taste for salt.
When you've finished all the meat, let it rest for 2-3 minutes, then pour the vinaigrette over it. Mix. If it sits in the vinaigrette for a while, the meat develops an even better flavor, but it's also good served immediately.
Arrange the potatoes on a platter and place the meat pieces alongside with some sauce and onion.