Sweet and Spicy

Apricot Glazed Pork with Chipotle Sweet Potatoes

I’ve been doing more cooking that writing lately, the holidays will do that to you.  So I’ve got several recipes to post.  While I would prefer to write something witty and special for each of them, I’d rather get them up before next Christmas.  The recipes will just have to speak for themselves.

Apricot Glazed Pork Tenderloins

  • 2 whole pork tenderloins
  • 4 ounces apricot jam
  • Salt
  • Pepper

Heat oven to 350 degrees.

Dry pork with paper towels and season with salt and pepper.  Tie the tenderloins together with kitchen string for easier handling.

Heat an oven safe frying pan or grill pan over medium heat and lightly coat with vegetable oil.  Add pork and sear on all sides.  Remove from heat and spread apricot jam over the top of the pork with a spoon.

Cook for 30 to 45 minutes or until the pork registers 160 degrees on an instant read thermometer.  Tent loosely with foil and let the pork rest for 10 minutes before slicing.

{printable recipe}

Chipotle Mashed Sweet Potatoes

BAH Note:  If you like things spicy, go ahead and chop up some of the chipotle peppers and add to the mashed potatoes.

  • 4 sweet potatoes
  • 4 teaspoons honey
  • 3 tablespoons butter, softened
  • 2 teaspoons adobo sauce (from one can chipotles in adobo sauce)

Peel the sweet potatoes and cut into large chunks.  Fill a large sauce pan with about an inch of water, place a steamer basket in the pot, and fill the basket with the sweet potatoes.  Cover, bring the water to a good simmer over medium heat, and cook for 30 to 40 minutes until the potatoes are fork tender.

Carefully remove the steamer basket and mash the potatoes with a ricer.  Add the butter, honey, and adobo sauce and stir to combine.  Season to taste with salt.

{printable recipe}