Everyday Food Blog

Spicy Pork with Parsnips and Sweet Potatoes

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We've said it before, but the EDF test kitchen loves just about any dish that is spicy and sweet. Today, we're upping the ante by using that flavor profile in a one-pan dinner of roasted pork tenderloin with parsnips and sweet potatoes. The hidden ingredient in this recipe is ginger -- it adds depth and heat to the whole meal without overpowering any of the ingredients. Cook your pork until it's just pink in the center (or 140 degrees), and you'll be rewarded with the juiciest, most delicious fall dinner ever. Bon appetit!

Ready to make this meal? Here's what you'll need:

  • 1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
  • 3 large parsnips, peeled, halved, and cut into 2-inch pieces
  • 1 tablespoon finely grated peeled fresh ginger
  • 3 tablespoons olive oil, plus more for serving
  • 2 tablespoons light-brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
  • Coarse salt
  • 1 bunch watercress, trimmed
  • Lime wedges, for serving

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