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Sweet Potato Biscuit with Pork Tenderloin and Apple Chutney

Enjoy this delicious pork tenderloin with yummy homemade sweet potato biscuits and top it all with melt-in-your-mouth apple chutney!

Author Lisa


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

Apple chutney

  • 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

  1. 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.

  2. Take it out of the oven and let it cool. Once it cools, discard skin and mash the flesh and set aside.
  3. Pre-heat the oven to 375ºF.
  4. 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.
  5. 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.
  6. 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.

Pork Tenderloin

  1. Pre-heat oven to 400ºF.
  2. 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.
  3. 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.
  4. Transfer to a cutting board and let the meat rest for at least 10 minutes.

Apple chutney

  1. 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.
  2. Remove cinnamon stick and let cool.

To assemble

  1. 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!