Pork Tenderloin with Portobello Mushroom and Sweet Potato Pancakes

Total Time:
45 min
25 min
20 min

4 servings

  • Sweet Potato Pancakes:
  • 2 medium to large sweet potatoes, peeled and shredded
  • 1 egg
  • 1/4 cup brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 4 to 5 tablespoons vegetable oil
  • Portobello Mushrooms:
  • 4 tablespoons vegetable oil
  • 4 portobello mushroom caps, wiped clean
  • Pork Tenderloin:
  • 1 pork tenderloin (about 1 pound)
  • Salt and pepper
  • 4 tablespoons vegetable oil
  • Hollandaise Sauce:
  • 1 pound (4 sticks) salted butter
  • 6 egg yolks, room temperature
  • 4 poached eggs, for plating
  • Spinach and Peppers:
  • 4 tablespoons vegetable oil
  • 2 pounds baby spinach
  • 1 pound roasted peppers, sliced
  • 1 to 2 cloves garlic, chopped
  • Salt and pepper
Sweet Potato Pancakes:

Mix all ingredients, except oil, in a large bowl until just combined. Form mixture into 4 equal size patties, like small pancakes. Heat oil in a large skillet over medium heat. Add patties, in batches, to the hot oil and fry until firm and brown on both sides. Keep warm until ready to serve.

Portobello Mushrooms:

Heat oil in a large skillet over medium-high heat. When oil is hot, add mushroom caps and saute for 2 1/2 minutes on each side. Keep warm until ready to serve.

Pork Tenderloin:

Cut pork into 4 slices, each about 1 1/2-inches thick. Season slices with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. When oil is hot, add pork pieces to the pan and sear for about 2 1/2 minutes on each side, or until completely cooked through. Keep warm until ready to serve.

Hollandaise Sauce:

Melt butter in a saucepan over low heat until fully melted. Meanwhile, beat egg yolks in the bowl of an electric mixer on medium speed for 1 minute. Slowly add the melted butter to the yolks until fully incorporated. Keep warm until ready to serve.

Spinach and Peppers:

Heat oil in a large skillet over medium heat. When oil is hot, add spinach, peppers, and garlic to the pan and saute, stirring to wilt spinach, for about 2 minutes, or until spinach is wilted. Season with salt and pepper, to taste. Keep warm until ready to serve.

To assemble:

Place the sweet potato pancake in the center of the plate, place mushroom cap on top, and then the pork. Place the poached egg on top of the pork and drizzle with hollandaise sauce. Lastly, arrange the baby spinach and roasted peppers along the outer edge of the plate.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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