Pork and potatoes

I tried a new pork recipe with my tried and true baked sweet potato fries.  The pork was a universal hit (except for the fact that there wasn’t more of it!).  The sweet potato fries were the perfect accompaniment.  A definite do-over and since you marinate the pork ahead of time, it was quick and easy.

Citrus-Chili pork

  • 3/4 cup orange juice
  • 2 TB tomato paste
  • 2 TB Dijon mustard
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 2 TB light brown sugar
  • 1 TB paprika
  • 1 TB Worcestershire sauce
  • 1 pork tenderloin

Whisk first 8 ingredients together in a bowl.  Marinate pork in mixture overnight.  Remove pork from marinade and grill over medium-high heat for about 18 minutes, turning frequently until temperature is 130.  Let sit (meat will come up a bit more in temperature.  Boil marinade for 2-3 minutes and serve as sauce for the pork.

Oven baked sweet potato fries

  • 2 – 3 sweet potatoes cut into strips
  • 2 TB olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dried chipotle pepper

Preheat oven to 450.  Toss potato strips with all other ingredients and spread out on a sheet pan lined with foil.  Bake 25 – 30 minutes stirring halfway through.  NOTE: You can tweak the seasonings to suit your tastes.  (I mix up a batch and keep it in a jar.)

pork and potatoes

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