This Mustard Crusted Pork Tenderloin with Cranberry Chutney & Au Gratin Sweet Potatoes is a must for your next holiday get together!!! If you have only ever had the sweet version of sweet potatoes, then you have got to try this savory version…you’ll be truly converted…because I definitely was!
This is one holiday meal you will want to be making for your next holiday gathering! This Pork Tenderloin & Au Gratin Sweet Potatoes is such a beautiful and it will satisfy all of your taste buds! The flavors are complex, yet simple, elegant, yet easy….so easy that you can whip it for the masses and everyone will think you are a rock star! 🙂 Try it out and let us know what you think. You won’t be disappointed!
Click here for our video demonstration from Studio 5: http://studio5.ksl.com/index.php?nid=126&sid=37304081
PrintMustard Crusted Pork Tenderloin with Cranberry Chutney & Au Gratin Sweet Potatoes
This Mustard Crusted Pork Tenderloin with Cranberry Chutney & Au Gratin Sweet Potatoes is a must for your next holiday get together!!! If you have only ever had the sweet version of sweet potatoes, then you have got to try this savory version…you’ll be truly converted…because I definitely was!
- Prep Time: 50 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6-8 people
- Category: Dinner
Ingredients
Mustard-Crusted Pork Roast
- 1 (4-5 lb.) boneless pork tenderloin roast (or 2 smaller roasts)
- ½ c. stone-ground (coarse grain) mustard
- 8 garlic cloves, minced (appx. 4 tsp)
- 3 Tbls. Olive oil
- 3 Tbls. Balsamic vinegar
- 2 Tbls. Fresh rosemary, chopped
Cranberry Chutney
- 16 oz. can whole berry cranberry sauce
- 15 oz. can pear halves or chunks
- 11 oz. can mandarin oranges, drained
- ½ c. sugar
- ½ tsp. cinnamon
- ½ c. dried fruit mix (craisins, or harvest medley mix of any dried fruit)
Sweet Potato Gratin
- 4 lbs. sweet potatoes or yams, peeled and cut crosswise into ¼ in. thick slices
- 3 Tbls. Butter, softened
- 2 c. heavy whipping cream
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. cayenne
- ¾ c. shredded parmesan cheese
Instructions
Mustard-Crusted Pork Roast
- Rub pork tenderloin with salt and pepper. Then place in a greased pan.
- Combine mustard and the next 4 ingredients. Spread evenly over pork loins.
- Bake at 375 degrees until internal temperature reaches 160 degrees. If you have two small roasts it ends up being around 40 minutes. If you have one large roast, it may take around an hour. (If you need the meat to cook quicker, you can cook it at 425 degrees for about 20-25 minutes)
- Remove from oven when temperature reaches 160 degrees and cover with a tin foil tent to let rest for 10 minutes. You don’t want to slice the meat until it has rested for 10 minutes or else all the juice will come out and dry out your roast immensely.
- Serve with cranberry chutney & enjoy!!
Cranberry Chutney
- Combine all ingredients in a large saucepan; cook uncovered, over medium-low heat for 20-30 minutes or until thickened, stirring often. Remove from heat, serve with meat warm, or cover and chill to serve cold.
Sweet Potato Gratin
- Preheat oven to 400 degrees.
- Butter 9 x 13 baking dish and rub with butter. Arrange sliced sweet potatoes in pan overlapping one another.
- Dallop the top of the sweet potatoes with the softened butter.
- In a small bowl, mix together whipping cream, salt, pepper, and cayenne.
- Pour cream mixture over sweet potatoes.
- Top with the parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 25-30 minutes until the potatoes are soft when poked with a fork and the top is browned. (total bake time is around 1 hour)
Notes
This is the perfect holiday meal!
