Spicy Pork with Parsnips and Sweet Potato
Try this Spicy Pork with Parsnips and Sweet Potato recipe.
Try this Spicy Pork with Parsnips and Sweet Potato recipe.
- 2 tbls extra virgin olive oil
- 1 large sweet potato peeled, halved, and cut into long chunks
- 3 large parsnips peeled halved, and cut into long chunks
- 3 tbls olive oil
- 1 kg pork tenderloins (i used two x 500g pieces) fat and excess silver skin removed
- 3 tbls light muscovado sugar or brown sugar
- 1/2 sp ground cayenne pepper
- sea salt flakes to drizzle over before baking
- 1 punnet tiny toms
- 2 tbls pesto (i used my basil and parsley pesto ... recip
- 1 tbls white wine vinegar
- sea salt flakes and pepper to taste
- Carbohydrate 13.2049229166667 g
- Cholesterol 0 mg
- Fat 10.2214791666667 g
- Fiber 2.52193752378225 g
- Protein 0.979583333333333 g
- Saturated Fat 1.41832875 g
- Serving Size 1 1 -6 (328g)
- Sodium 26.5295833333333 mg
- Sugar 10.6829853928844 g
- Trans Fat 0.304244791666668 g
- Calories 145 calories
Step-by-step
- Preheat oven to 225 degrees, fan forced, and place rack in middle
- Wash tiny toms and place into a small baking tray ready to go into the oven when the pork comes out
- Prepare the pesto “sauce” by mixing the ingredients together, taste and adjust seasoning
- Prepare sweet potato and parsnips and place into a large baking tray
- Drizzle over olive oil and toss through veggies
- Move veggies to each side of the baking tray, leaving space down the middle to place the meat
- Lay the meat on a large plate or cutting board
- Mix the sugar and the cayenne together and rub all over the pork… use it all up
- Place pork into the baking tray in the space down the middle
- Sprinkle sea salt flakes all over the veggies and pork
- Bake for 20 minutes, then check, add another 5 minutes if necessary (baking time will depend on the thickness of your pork… it took 25 minutes in my oven, and I can’t eat pork that is too pink)
- Remove from oven and allow to rest for 10 minutes
- Place tiny toms into oven and bake for 10 minutes
- Serve the pork thickly sliced on a platter
- Place veggies around it, and dot them with the tiny toms
- Finish the dish just before serving by drizzling the pesto onto the pork, and a little extra virgin olive oil over the veggies
- Serve with a lovely big green salad
Spicy Pork with Parsnips and Sweet Potato: A Weeknight Winner
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This Spicy Pork with Parsnips and Sweet Potato dish has become a firm favourite in our household. It's surprisingly quick to prepare, requiring minimal chopping and fuss, and the flavour combination is simply divine. The sweetness of the sweet potato and parsnips perfectly complements the spicy pork, creating a symphony of taste that will leave your family wanting more.
The beauty of this recipe lies in its simplicity. You don't need a mountain of exotic ingredients or hours of preparation time. I usually start by prepping the vegetables while the oven preheats. The parsnips and sweet potatoes are tossed in olive oil, salt, and pepper, then roasted alongside the pork. The pork itself is incredibly easy to cook; I simply rub it with a mixture of sugar and cayenne pepper for a delicious, slightly spicy crust. The entire dish is ready in under an hour, which makes it a perfect weeknight meal.
What makes this recipe special? It's the balance of flavours and textures. The tender pork, the slightly sweet and earthy parsnips and sweet potatoes, and the burst of freshness from the tiny roasted tomatoes create a culinary masterpiece that's both satisfying and healthy. I often add a simple green salad on the side to balance the richness of the dish. The pesto drizzle adds a final touch of deliciousness, providing a vibrant, herbaceous note that ties everything together. I use a homemade basil and parsley pesto, but you can use store-bought pesto if you prefer.
Tips for success:
- Don't overcook the pork! The cooking time will vary depending on the thickness of your pork tenderloin. It's best to use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
- Adjust the spice level to your preference. If you're not a fan of spicy food, you can reduce the amount of cayenne pepper or omit it altogether.
- Use good quality ingredients. The flavour of this dish will be enhanced by using fresh, high-quality ingredients. I always choose locally sourced pork whenever possible.
- Serve immediately for the best flavour and texture. The roasted vegetables and pork are best served hot and fresh.
This Spicy Pork with Parsnips and Sweet Potato recipe is a versatile dish that can be easily adapted to your tastes. You can add other vegetables, such as carrots or broccoli, or use different herbs and spices to create your own unique version. I've served it to friends and family countless times, and it always receives rave reviews. It's a recipe that I'm confident you'll love too.
Beyond the dinner table: This recipe is also great for meal prepping. The leftovers are delicious cold or reheated, making it a perfect lunch for busy weekdays. It’s also a great dish to bring to a potluck or gathering, as it's sure to be a crowd-pleaser. The vibrant colours and delicious aromas will impress even the pickiest eaters.
So, give this recipe a try. It's a simple, delicious, and satisfying meal that's perfect for any night of the week. I guarantee it will become a staple in your recipe repertoire, just as it has in mine. And remember, feel free to experiment and make it your own! Happy cooking!
