Enjoy this delicious pork tenderloin with yummy homemade sweet potato biscuits and top it all with melt in your mouth apple chutney! Talk about a yummy comfort food meal. This will make you want to sit next to a warm fire and read a book after dinner. I made this a few days ago and it was so simple and soooo delicious smelling. When the rosemary is cooking with the pork tenderloin it filled my house with such a delicious smell. It felt like fall had finally arrived. My house smelled even better when I made the apple chutney to top the pork tenderloin. I think adding a cinnamon stick to most things will only improve circumstances and thankfully the apple chutney recipe calls for one! This recipe does have three parts so you will want to plan ahead. Start with baking the sweet potato. Cover the sweet potato with olive oil, use a fork to put some holes in it and then wrap in foil and bake in the oven until squishy. Make sure you let the sweet potato cool before you mash or else you will get burned! You could bake the sweet potato a day or two ahead of time. I like to bake sweet potato like this often. I’ll bake several and then store them in the fridge and pull them out as needed. I typically like to just eat them as is, warmed up with a little bit of butter. They are packed with so many nutrients and fiber. You can’t go wrong! And what goes better with pork than sweet potato? And even better- sweet potato biscuits! When the sweet potato is cooling, go ahead and start the apple chutney. When the apple chutney sauce is simmering I like to sear the pork tenderloin and then bake it. The nice thing about this recipe is that everything is easily reheated. The chutney is good cold, but sometimes I like to warm it up again. If it is cold and you want to eat it warm just heat it back up on the stove over med-low heat. The biscuits are great whenever you eat them and the pork will stay nice and warm for quite a while once it’s out of the oven. This meal actually reminds me a lot of Thanksgiving! It could serve as a good substitute to turkey and cranberry sauce if you are looking for one! Or you could even put cranberry sauce on the pork instead of the chutney! Either way, it’s a delicious dinner your family is sure to love.
Sweet Potato Biscuit with Pork Tenderloin and Apple Chutney
Sweet Potato Biscuit
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cups buttermilk
- 1 cup baked and mashed sweet potato
- 8 tablespoon unsalted butter cold cut into ½ inch cubes
- 2 tablespoons milk to brush on biscuits before baking
Rosemary rubbed pork tenderloin
- 1 lb pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon butter
- 2 rosemary sprigs
- 2 tart apples peeled, cored, and chopped into small pieces
- 1/2 cup chopped onion
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon grated orange zest
- 1 tablespoon grated ginger
- 1 cinnamon stick
Sweet Potato Biscuit
- Pre-heat the oven to 350ºF. Prick the sweet potato with a fork all over the surface and rub olive oil all around the skin. Wrap it with foil and stick it in pre-heated oven. Bake for about 1 hour or until a knife can pierce easily through potato.
- Take it out of the oven and let it cool. Once it cools, discard skin and mash the flesh and set aside.
- Pre-heat the oven to 375ºF.
- Mix flour, baking powder, sugar, salt, baking soda in a bowl. Add butter to the bowl and mix with your hands or a pastry cutter, to cut the butter into dry mixture until it resembles coarse meal. That means, until the butter is incorporated into the dry mixture.
- Mix buttermilk and sweet potato in a bowl. Add it to the flour and butter mixture. Mix minimally, just enough to incorporate the dry and wet.
- Scoop heaping tablespoons of batter onto a baking sheet, a couple inches apart. Bake on pre-heated oven for 12-15 minutes until they look set and slightly browned on the edges. Depending on your oven it may take longer than 15 minutes.
- Pre-heat oven to 400ºF.
- In a cast iron skillet, or oven-safe skillet heat 1 tablespoon of olive oil over medium high heat. Rub the pork tenderloin with 1 tablespoon of olive oil, the salt and the freshly ground pepper. When the pan is hot, put the pork tenderloin in. Sear on all sides for about 2-4 minutes on each side, rolling the tenderloin around, until it’s browned and nicely seared. Add rosemary to the pan and one tablespoon of butter. Let the butter melt on the side of the pan with the rosemary to infuse it with the taste of the fresh herb and baste the pork with the butter.
- Once the pork is all seared, put pan in the oven and let the pork roast for around 20 minutes. Check the internal temperature with a meat thermometer and make sure it reads at least 145ºF.
- Transfer to a cutting board and let the meat rest for at least 10 minutes.
- Mix all ingredients in a small sauce pan, bring to a boil over medium high heat. Cover and reduce heat to medium low and simmer for about 45 minutes. Check every 10 minutes to stir and also add a tablespoon of water if necessary, and turn down heat if it’s burning the chutney.
- Remove cinnamon stick and let cool.
- Slice pork tenderloin into thin slices. Place half a biscuit on the bottom, top with a slice of tenderloin and apple chutney and garnish the top with a ½ inch size rosemary sprig. Eat and enjoy!