Black Pepper Pork Tenderloin, Red Onion Sweet Potatoes and Roasted Corn

Keeping with the Paleo-dealio.

This meal got rave reviews from the husband, who isn’t the most enthusiastic person in the world. So, that’s how I know it’s goooood.

BLACK PEPPER PORK TENDERLOIN, RED ONION SWEET POTATOES AND ROASTED CORN

Ingredients: Pork tenderloin, sweet potatoes, corn, red onions, salt and pepper and olive oil

This whole shinanigans is super easy. I mean, super, super super easy. There really isn’t much to do.

A couple hours before you want to eat, brine your pork tenderloin in water and large handfuls of salt and LOTS of black pepper. All this should be in a sealed container of some sort (gallon Ziplocks for me!) and then in the refrigerator until you’re ready to cook it!

Then, about an hour before you want to have dinner, slice your sweet potatoes thinly; I used a mandolin, but, you can use a knife. I used two large potatoes. Then, slice a red onion very thinly as well, so that the onion makes rings. Layer the onions and the sweet potatoes in a greased pan with olive oil and salt and pepper. I used a pie tin because, well, I didn’t have anything else. It worked fine.  Pop in the oven on 350 for about 45 minutes.

While the sweet potatoes are going, take your pork out and sear on the stove, then roast in the oven for about 20 minutes.

The majority of the meal is in the oven. So, pan roast some corn on the stove in a pan with some olive oil and salt.

Twenty minutes have passed. Take everything that’s in the oven, out. Remove the pork from the hot dish it is on and allow it to sit for 5-10 minutes. Plate sweet potatoes, sliced pork tenderloin, and top with roasted corn.

Healthy and delicious. The contrast of the spicy, sharp black pepper with the creamy sweetness of the potatoes and the snap of the corn made this meal and huge success and something I will most likely repeat.

Enjoy!

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