Vervacious Pork Tenderloin & Roasted Sweet Potatoes

by Joan on Dec 28, 2008

Utilizing one of our favorite Vervacious seasonings, this is a delectable way to prepare a pork tenderloin.

Cut tenderloin into 1/2″ slices. Dust medallions with Vervacious Star Anise Salt, and pan sear in a olive oil with grill pan or on grill. I cooked 3 to 4 minutes a side, or until done. Transfer to dish and warm in 200 degree oven.

For reduction:

· scant quarter cup of white wine

·heaping tablespoon shallot, finely diced

· 1 tsp of fresh lemon juice

· ½ tsp butter or your favorite substitute

This all happens very quickly so have ingredients ready. Once you have removed the medallions from the pan, reduce the heat to just above low and set the pan off heat. Add the shallots and begin moving them around and removing any good bits from the pan. The pan is still hot and things might sputter. Add the wine and continue to stir. Return pan to heat. Add butter and continue to let the whole thing reduce while you keep stirring to incorporate everything to a lovely smoothness.

Drizzle the reduction over the pork medallions and serve immediately.

Oven Roasted Sweet Potatoes

Quarter and cube sweet potatoes into small, 1″ to 1½ ” cubes. Put potatoes in bowl. Lightly salt and pepper. Depending on how many potatoes (I used 3) combine 2 to 3 tablespoons of olive oil with 1 or 2 tsp. Vervacious Sahara Harissa Rub. Mix well, pour over potatoes and toss to coat. Transfer to baking dish and bake at 400 to 425 degrees for ½ hour or more…keep checking to see when ready.

I accompanied the meal with sliced Brussels Sprouts sauteed with shallots and garlic and Green Salad of arugula, baby greens, shaved fennel with grated Parmesan cheese & croutons (with Joan’s Famous Dressing).