Pork Tenderloin with Sweet Potato Biscuits & Apple Chutney 7.14 Farewell My Pet

“Oh! Sweet potato biscuits with pork tenderloin and a little apple chutney.” “Wow.” “Yeah, some of my finest work, all wasted on a dog funeral and a petty little man.” 

Ingredients: 

For the pork tenderloin: 

• Pork tenderloin (use the size you can find, mine was 1.7 lbs)

• 1 tsp salt

• ½ tsp pepper

• ½ tsp chili powder

• ½ tsp ground mustard

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• ¼ cup hoisin sauce

• ½ tbsp dijon mustard

• ½ tbsp maple syrup

• 1 tsp sesame oil 

For the sweet potato biscuits: 

• 1-2 sweet potatoes 

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• 1 tbsp granulated sugar

• ½ tsp ground cinnamon 

• ½ cup cold unsalted butter, cut into pea-sized cubes

• ⅓ cup whole milk

• Softened butter for serving 

• Jam or jelly of your choice for serving

For the apple chutney: 

• 3 large apples (honeycrisp, macintosh, or cosmic crisp), peeled, cored, and diced

• ¼ cup red onion, diced

• Half chipotle pepper in adobo sauce

• ½ tbsp fresh ginger root, peeled and minced

• ½ tsp ground coriander

• ½ tsp yellow curry powder

• ½ tsp ground cardamom

• ½ tsp ground cinnamon

• ½ tsp salt

• ¼ cup dry white wine

• ½ cup apple juice

• ½ cup veggie broth

• 1 tbsp lemon juice

• 1 tbsp apple cider vinegar

Directions: 

Note: If you are making this entire meal, I recommend starting with roasting the sweet potatoes for the biscuits then making the apple chutney as it needs time to simmer.

For the pork tenderloin: 

1. Preheat the oven to 400 degrees F. 

2. Place the tenderloin on a baking sheet or in a baking dish. 

3. In a small bowl, add all the spices: salt, pepper, chili powder, mustard, garlic powder, onion powder, and paprika. Then rub the spice mixture onto the tenderloin. 

4. In a small mixing bowl, make the sauce by adding the hoisin, mustard, syrup, and sesame oil. Reserve half of the sauce for later. Brush the other half of the sauce onto the tenderloin with a meat brush. 

5. Bake at 400 F for 35-40 minutes or until the middle is no longer pink when cut into. 

6. Rest for about 10 minutes before serving. 

7. Cut into 2-inch medallions and serve with the remaining sauce and any browned bits from the pan. 

For the sweet potato biscuits: 

1. Preheat the oven to 375 degrees F. 

2. Poke holes into the sweet potatoes with a fork then place on a baking sheet or in a baking dish. 

3. Roast at 375 for 1-1 ½ hours or until you can scoop out the potato from the skin and mash with a fork. 

4. Let the potatoes cool completely then remove from the skin. You will need 1 cup of sweet potato puree for the biscuits.

5. To make the biscuits, raise the oven temperature to 400 degrees F. 

6. Add the flour, baking powder, salt, sugar, and cinnamon to a food processor and pulse into a fine powder. 

7. Add in the butter and pulse for just a few times until the mixture resembles breadcrumbs. 

8. Transfer the mixture to a large mixing bowl. Add in the cup of sweet potato puree and milk. Mix with a paddle until just combined. You don’t want to overwork the biscuit dough. 

9. Transfer the dough onto a lightly floured surface. With lightly floured hands, form an 8-inch square that’s about 1-inch thick. Cut the square into 9 even biscuits. Arrange them onto a baking sheet that’s lined with parchment paper. 

10. Bake at 400 F for about 20 minutes. They should become a soft brown color. 

11. When serving, slice the biscuits in half and serve with softened butter and jelly or jam of your choosing (I used grape jam). 

For the apple chutney: 

1. Place a large pot over medium-high heat. Add all of the ingredients to the pot and stir to combine. 

2. Bring the mixture to a boil then reduce the heat to medium-low. Stir occasionally, but simmer for about 90 minutes or until most of the liquid has reduced. 

This was a surprisingly delicious dish! I wasn’t expecting to love it so much, but I definitely plan to make it again sometime during the holiday season. Sookie was right, this is some of her finest work! I was initially nervous about both the biscuits and the chutney. However, adding some cinnamon to the sweet potato biscuits and serving them with jam made them absolutely perfect! For the chutney, I wasn’t sure if I’d like savory cooked apples, but the chutney paired so well with the pork tenderloin. Think of this as elevated pork chops and applesauce!

Happy cooking from the Hollow!

If you missed my last encore dish, catch up here!