Pork Tenderloin With Sweet Potato & Blueberries

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of pork tenderloin (a) and place on a plate. Season the pork on both sides with a generous pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the pork to the pan and sear for 2 minutes, then use tongs to turn the pork over and sear the other side for 2 minutes.
3. After searing both sides, add the sweet potato (b) to the pan. Season with a pinch of salt and pepper. Put the pan of pork and sweet potato into your 425 degree oven and bake for 5 minutes.
4. After 5 minutes, remove the skillet from the oven and add the corn, mushrooms, onion and garlic (c) to the pan. Season lightly with a pinch of salt and pepper. If the pan looks dry, add 1 tbsp of oil to the pan. Place the pan back into the oven and bake for another 5 minutes.
5. Pour the spinach puree (d) into a saucepot and warm over low heat. Cook for about 4-5 minutes (until the rest of the dish is ready), stirring occasionally.
6. When the cook time is up on the pork and vegetables, remove the skillet from the oven. Place the pork on a cutting board to rest.
7. Place the skillet of sweet potato and vegetables on the stovetop over no heat. Add the blueberries (e) to the pan. Then add 2 tbsp of the creamy spinach puree to the pan. Saute over no heat for 30 seconds while gently stirring everything together.
8. Cut the pork into 1/2 inch slices. (Note: if the pork is not cooked enough for your taste, place the slices in the oven under the broiler for 1-2 minutes.)
9. Spoon the creamy spinach onto your serving plates (we recommend making a hollow circle around the center of your plate). Spoon the sweet potato, vegetable & blueberry mixture inside the circle of creamy spinach and finish with the pork slices on top.