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BBQ Pork with Sweet Potato Salad
This hearty meal features roasted pork tenderloin glazed in a sweet and savory barbecue sauce, served alongside a creamy sweet potato salad and roasted Brussels sprouts. The lean pork cooks on the same sheet pan as the sprouts for easy cleanup, while the sweet potatoes simmer to tender perfection on the stove. It makes an excellent weeknight dinner that delivers a complete, balanced plate. The tangy tomato and honey glaze on the pork contrasts beautifully with the crisp celery and bright red wine vinegar in the potato salad.
Ingredients
- 2 tablespoons low-sodium tomato paste
- 1 tablespoon honey
- 3 cloves garlic, crushed with a press
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil
- ¼ teaspoon ground black pepper
- 1 (1¼-pound) pork tenderloin
- 1¼ pound sweet potatoes, peeled and cut into ½-inch chunks
- 1 pound Brussels sprouts, trimmed and cut into halves
- ¼ teaspoon salt
- 5 stalks celery, thinly sliced
- 2 medium shallots, thinly sliced
- ¼ cup low-fat mayonnaise
- 1 tablespoon red wine vinegar
- ¼ cup fresh flat-leaf parsley leaves, chopped
Instructions
- 1Heat the oven to 450°F and line a large rimmed baking sheet with aluminum foil.
- 2Whisk the tomato paste, honey, crushed garlic, chili powder, one tablespoon of vegetable oil, and black pepper in a medium bowl. Add the pork tenderloin, turning it to coat completely in the mixture. Transfer the pork to the prepared baking sheet and roast for 5 minutes.
- 3Place the sweet potato chunks in a medium saucepan and cover them with cold water by about an inch. Bring the water to a boil over high heat with the pot partially covered. Lower the heat and simmer for 12 minutes until the potatoes are very tender.
- 4Toss the halved Brussels sprouts with the remaining tablespoon of vegetable oil and 1/8 teaspoon of salt in a separate large bowl. Place the sprouts onto the same baking sheet as the partially cooked pork.
- 5Return the baking sheet to the oven and roast everything together for 20 to 25 minutes. The Brussels sprouts should be tender and the pork must reach an internal temperature of 145°F.
- 6Drain the cooked sweet potatoes thoroughly. Move them to a large bowl and add the sliced celery, shallots, mayonnaise, red wine vinegar, chopped parsley, and the remaining 1/8 teaspoon of salt. Fold the mixture gently to combine.
- 7Slice the rested pork tenderloin and serve it immediately with the roasted Brussels sprouts and sweet potato salad.