Pork Tenderloin with Sweet Potato Mash and Green Peas

Ingredients

• Pork tenderloin 150 g
• Sweet potato 1.5 cups
• Green peas 1 cup
• Butter 1 tbsp

Method

1. Prepare Ingredients. Gather all ingredients. Peel and chop sweet potatoes into chunks if not already boiled. Rinse green peas if using fresh or thaw if frozen.
   Tip: Cut sweet potatoes into uniform pieces to ensure even boiling.
2. Cook Sweet Potatoes. Place sweet potato chunks in a pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender when pierced with a fork, about 15 minutes.
   Tip: Do not overcook sweet potatoes to avoid them becoming waterlogged.
3. Steam Green Peas. While sweet potatoes cook, steam the green peas. Use a steamer basket over boiling water or microwave with a little water until tender, about 5-7 minutes.
   Tip: Avoid overcooking peas to maintain their bright color and texture.
4. Cook Pork Tenderloin. Heat a non-stick skillet over medium-high heat. Season pork tenderloin with salt and pepper. Add a small amount of oil or cooking spray to the pan. Sear pork on all sides until browned, about 2 minutes per side. Reduce heat to medium and cook for another 8-10 minutes, turning occasionally, until internal temperature reaches 145°F (63°C). Remove from pan and let rest for 5 minutes.
   Tip: Use a meat thermometer for accurate doneness and to keep pork juicy.
5. Mash Sweet Potatoes. Drain sweet potatoes well. In a bowl, mash them with butter until smooth and creamy. Add salt and pepper to taste.
   Tip: Warm the butter slightly before adding for easier mixing.
6. Plate and Serve. Slice the rested pork tenderloin into medallions. Plate with a generous serving of sweet potato mash and steamed green peas. Serve immediately.
   Tip: Garnish with fresh herbs like parsley for extra color and flavor if desired.

Pro tips

• Resting pork after cooking helps retain juices and improves tenderness.
• Use a fork or potato masher for smooth sweet potato mash; avoid over-mashing to keep some texture.