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
- Preheat oven to 450°F. Season the pork with salt and pepper. In a heated sauté pan, sear the meat on both sides.
- Roast meat in oven for 15-20 minutes. Set aside and rest before slicing.
- 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.
- 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.
- In a sauté pan, render the bacon. Add the Brussels sprouts and sauté.
- 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
- Sauté shallots in butter until translucent. Add beef stock, mustard, maple syrup and honey.
- Reduce to a thick glaze and serve atop the pork.