Warm Sweet Potato Salad with Pork Tenderloin

Sweet Potato Salad with Pork

This hearty sweet potato salad topped with pork tenderloin is a great way to refuel your body.

Warm Sweet Potato Salad with Pork Tenderloin
Makes 4 to 6 servings
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  1. 1/4 cup mayonnaise
  2. 2 teaspoons white wine vinegar
  3. 2 teaspoons honey
  4. 2 teaspoons Dijon mustard
  5. 1/4 teaspoon kosher salt
  6. 1/4 teaspoon paprika
  7. 1/4 teaspoon ground black pepper
  1. 3 cups broccoli florets
  2. 2 medium sweet potatoes, peeled and cubed
  3. 1 sweet onion, chopped
  4. 5 tablespoons extra-virgin olive oil, divided
  5. 1 teaspoon kosher salt, divided
  6. 1/2 teaspoon ground black pepper, divided
  7. 2 teaspoons paprika
  8. 1/2 teaspoon garlic powder
  9. 2 (1.25-pound) pork tenderloins, trimmed
  1. For dressing: In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 2 days.
  2. Preheat oven to 350°. Line 2 large rimmed baking sheets with aluminum foil.
  3. For salad: On one prepared pan, toss together broccoli, potatoes, onion, 2 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; arrange in a single layer.
  4. In a small bowl, stir together paprika, garlic powder, remaining 2 1/2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Spread mixture onto pork, and place on second prepared pan.
  5. Bake vegetables and pork for 30 minutes or until vegetables are tender and lightly browned and a meat thermometer inserted into center of pork registers 145°. Let pork stand for 10 minutes; slice.
  6. Divide vegetables and sliced pork among serving plates, and drizzle with dressing; serve immediately.
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