RSS

Quick, Easy and Tasty – Molasses-Glazed Roast Pork

01 May

Roast pork is always a favorite meal and when you make pork tenderloins it means you can get an elegant meal on the table pretty quickly. The tenderloins do not take long to cook and take very well to all kinds of sauces and glazes so you get a lot of room to experiment with different things that you like. I had a pork tenderloin in the freezer last week so when we were looking for something a little different for dinner one night I decided to take it out and find a new recipe that we can make fast during the week. I came across this recipe from Williams-Sonoma for a molasses-glazed roast pork tenderloin and it looked really easy to make so I thought I would give it a shot. The original recipe calls for it to be made with sweet potatoes, but I actually didn’t have any on hand that day so I just went with the pork instead.

Molasses-Glazed Roast Pork and Sweet Potatoes

2 pork tenderloins, each 10 to 12 ounces
Coarse kosher salt and freshly ground black pepper, to taste
1/4 cup light molasses
1/4 cup Dijon mustard
1 tablespoon minced fresh rosemary
1 teaspoon red pepper flakes
1 1/2 pounds orange-fleshed sweet potatoes, unpeeled, cut into 1/2-inch slices
2 1/2 tablespoons olive oil, plus more for brushing
1 shallot, minced
1/2 cup chicken broth

Preheat an oven to 400 degrees. Season the pork tenderloins lightly with salt and black pepper. Set the tenderloins aside.

In a small bowl, stir together the molasses, mustard, rosemary and 1/2 teaspoon of the red pepper flakes. Set aside.

In a large bowl, combine the sweet potatoes, the remaining 1/2 teaspoon of red pepper flakes and 1 1/2 tablespoons of the olive oil. Season the potatoes with salt and black pepper and toss to coat the sweet potatoes evenly. Brush a large rimmed baking sheet with olive oil. Arrange the sweet potatoes on the baking sheet in a single layer, leaving a space in the center of the pan. Transfer the potatoes to the oven and roast them for 15 minutes.

Meanwhile, in a large fry pan over medium-high heat, warm the remaining 1 tablespoon of olive oil. Add the pork tenderloins and brown them on all sides, about 6 minutes total.

Remove the baking sheet from the oven and place the pork in the center; set the fry pan aside. Brush the pork and potatoes with some of the molasses mixture. Return the baking sheet to the oven and roast until the potatoes are tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, about 15 minutes. Transfer the pork and potatoes to a warmed platter.

Pour off all but 1 tablespoon of the fat from the fry pan and set the pan over medium-high heat. Add the shallot and cook, stirring frequently to scrape up the browned bits, until the shallot begins to soften, about 3 minutes. Add the remaining molasses mixture and the chicken broth and bring the mixture to a boil, stirring frequently. Simmer until the sauce thickens slightly, about 3 minutes.

Slice the pork and drizzle with the sauce. Serve the pork and potatoes immediately, passing any remaining sauce at the table.

It is a very simple meal that you can prepare and make in under an hour and gives you something different for a weeknight. The molasses glaze tastes great with the pork and I imagine it will taste great with sweet potatoes as well. I served the pork with some of the leftover Tex-Mex rice and beans that I had made as well as a new cauliflower recipe that I will be posting and some homemade focaccia bread that I made (I’ll be posting that recipe as well). It was a nice change of pace for a weeknight dinner that you can put together pretty easily.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

IMG_0519 IMG_0516

Advertisements
 
1 Comment

Posted by on May 1, 2014 in Cooking, Dinner, Pork

 

Tags: , , ,

One response to “Quick, Easy and Tasty – Molasses-Glazed Roast Pork

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
Laissez Faire

Letting Life Lead

simple cooking recipes

a blog to share with you the best

Forks and Passports

A blog about food, travel, and crossing things off of the bucket list!

Cooking with Violet

if Alton Brown was a busy mom...

%d bloggers like this: