Pork Tenderloin With Sweet Potatoes, Brussels Sprouts, Bacon and Maple Glaze Recipe

For a tasty alternative to turkey and gravy at your Thanksgiving feast, try this pork tenderloin — made with sweet potatoes and bacon that’s delightfully gluten-free — courtesy of Chef Tom Costello at Thyme in Yorktown.

Pork Tenderloin With Sweet Potatoes, Brussels Sprouts and Bacon

• Pork tenderloin, cleaned
• 2 sweet potatoes, peeled
• 4 Tbsp butter
• 1 cup Brussels sprouts
• 4 oz bacon, diced
• Salt and pepper, to taste

1. Preheat oven to 450°F. Season the pork with salt and pepper. In a heated sauté pan, sear the meat on both sides.
2. Roast meat in oven for 15-20 minutes. Set aside and rest before slicing.
3. Fill a pot with water and cook sweet potatoes until knife-tender. Chop into cubes and combine with butter in a food processor until smooth. Add salt and pepper to taste.
4. Boil salted water in a pot and add Brussels sprouts. Cook until tender; remove, immediately placing sprouts in ice bath to stop cooking. Once cool, drain and cut in half; set aside.
5. In a sauté pan, render the bacon. Add the Brussels sprouts and sauté.
    

Maple Glaze

• 1 shallot, finely diced
• 2 Tbsp butter
• 3 oz beef stock
• 2 oz whole grain mustard
• 1 oz Crown Maple Syrup from Madava Farms
• 1 oz honey

1. Sauté shallots in butter until translucent. Add beef stock, mustard, maple syrup and honey.
2. Reduce to a thick glaze and serve atop the pork.
    

Related: Enjoy This Delish Brussels Sprouts Salad All Autumn Long