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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

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