Abraham Salum’s Roasted Pork Tenderloin Over Baked Sweet Potatoes With Marcona Almond Sun-dried Cherry Pan Sauce
4 6-ounce pieces of pork tenderloin
3 sweet potatoes, peeled and cut into half-inch rounds
2 tablespoons butter
1/2 cup sun-dried cherries
1/2 cup marcona almonds (regular almonds can be substituted)
1 teaspoon chopped garlic
1 teaspoon chopped shallots
1/4 cup port
1/2 cup store-bought demi-glace (or reduce low-sodium beef stock to 1/2 cup)
Salt, pepper, and olive oil
For the potatoes:
Preheat oven to 350°. Drizzle sweet potato rounds with a little bit of olive oil and season with salt and pepper. Place on a sheet pan and roast in oven until soft and cooked. Set aside. When ready to serve, lightly brown the sweet potatoes in hot sauté pan with some butter.
For the pork:
Preheat oven to 450°. Season the pork tenderloin with salt and pepper. Sear on all sides in a hot pan, place on a sheet pan, and roast in oven five to seven minutes or until internal temperature reaches 125°. Let it rest five minutes.
For the sauce:
In a small saucepan, put a small amount of oil and sauté the garlic and shallots. Add the almonds and cherries and cook for a few minutes. Add the port and demi-glace and let reduce until a nice sauce consistency. Check seasoning and add salt and pepper if needed.
To plate the dish, spoon some of the sauce in the bottom of the plate. Place three sweet potatoes on the plate and top with the pork sliced into three pieces (one on top of each potato round). Garnish with some microgreens-or any green vegetable you like-and serve.