Carolina Pork Tenderloin With Peach BBQ Sauce And Sweet Potato Hash Browns
In this recipe, juicy pork tenderloin is seasoned with hickory barbecue blend and cooked in a flavorful mix of Bloody Mary mix, peach nectar, and spices. Served alongside crispy sweet potato hash browns loaded with onions, bell peppers, and celery, this dish offers a delicious blend of savory and sweet flavors that make it perfect for a cozy meal at home. Finish with fresh peach slices and a sprinkle of parsley for a delightful presentation.
— Constant Cookbook
Ingredients
- Nonstick cooking spray
- 1 tablespoon hickory barbecue seasoning blend
- 2 pounds pork tenderloin, cleaned
- 2 cups prepared virgin Bloody Mary mix
- 1 1/2 cups peach nectar
- 1 teaspoon Worcestershire sauce
- 1/4 cup apple cider vinegar
- 3 tablespoons brown sugar
- 1 teaspoon granulated garlic
- 2 teaspoons hot sauce
- Freshly cracked black pepper
- 2 1/2 cups chopped frozen peaches
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 4 cups sweet potatoes, peeled and shredded
- 1 to 2 cups bagged frozen onions and red bell pepper mixture, chopped
- 1/4 cup chopped fresh celery leaves
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 fresh peaches, sliced
- 2 tablespoons chopped parsley leaves
Instructions
- Preheat oven to 375 degrees F. Spray a large ovenproof skillet with nonstick cooking spray. Sprinkle the barbecue seasoning blend over the pork tenderloin. Quickly sear the meat on all sides over medium heat.
- Meanwhile, while meat is searing, start the hash browns by adding the vegetable oil and butter to another large skillet. Add the shredded sweet potatoes, onion and bell pepper blend, and celery leaves in a single layer. Cook over medium heat for 3 to 4 minutes without stirring. Stir in the salt and pepper, to taste, and continue to cook until potatoes are tender, about 10 to 12 minutes.
- Once the tenderloin has been seared, remove to a platter and to the same skillet whisk in the Bloody Mary mix, peach nectar, Worcestershire sauce, apple cider vinegar, brown sugar, garlic, hot sauce, cracked black pepper, and chopped peaches; simmer over medium heat for 8 to 10 minutes. Remove sauce from heat, place the seared pork in skillet and spoon sauce over top. Place the skillet in oven and cook until pork reaches an internal temperature of 155 degrees F on an instant-read thermometer. Remove meat from oven and allow to sit for a few minutes before slicing. To plate, arrange sweet potato hash browns and the sliced pork on individual dishes and top with some of the sauce. Garnish with fresh peach slices and a sprinkling of parsley.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Prep Time
PT0H30M
Yield
6 to 8 servings
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 397
- Fat Content: 17g
- Saturated Fat Content: 4g
- Carbohydrate Content: 37g
- Fiber Content: 5g
- Sugar Content: 21g
- Protein Content: 26g
- Cholesterol Content: 81mg
- Sodium Content: 615mg
Comments
No comments found.