Simple and healthy, Sriracha-Roasted Pork with Sweet Potatoes might become a regular item on your rotation of meals. This dish couldn’t be easier to make, and you’ll love the colorful presentation that goes with the fabulous flavor. It would be perfect for holiday meal.
I’m excited to say that I’ve found a potential new addition to my New Year’s Day menu. Sriracha-Roasted Pork with Sweet Potatoes is a beautiful dish to dress up the holiday table, and it’s exceptionally easy to make. Oh, and it’s so flavorful it makes me want to dance a little!
My eating habits aren’t horrible, but I know there is a lot of room for improvement. This thought was confirmed after a recent visit to the doc for some blood work. With cholesterol levels on the edge (I’d also like to thank my family history for this one), I have some work to do with my diet.
It’s the holiday season – what a time to need to make some dietary changes: goodbye pumpkin pie and second helping of Christmas cookies! On the other hand, what better time than now?
I recently received a cookbook for review – The 4-Ingredient Diabetes Cookbook by Nancy S. Hughes. I was intrigued, considering each recipe really does include only four ingredients. The recipes also meet the American Diabetes Association’s nutritional standards, and I figured this would be a good resource for healthy recipes to make.
Nancy is an authoritative food consultant, recipe developer, and nationally recognized cookbook author and contributor specializing in traditional and healthy recipes for families and those on restricted diets. She has 18 cookbooks to her credit, and has worked with organizations like the American Heart Association, Cooking Light, Del Monte Foods, Betty Crocker, and more.
I was a little wary that four ingredients would be enough to create a flavorful dish, but after trying Sriracha-Roasted Pork with Sweet Potatoes, I was sold. Seriously sold. This dish is fantastic! The sweet-and-spicy glaze is perfect for pork – and sweet potatoes – and the tenderloin turned out moist and perfectly cooked. And it took very little effort.
The 4-Ingredient Diabetes Cookbook includes 160 recipes for salads, snacks, main dishes, soups, vegetarian dishes, sides, dessert, and more. It’s a great book for those who are managing diabetes, and those who aren’t. I can’t wait to try more of the recipes in this book. On my list: Peach Cranberry Quick Bread, Pesto Potatoes and Edamame Bake, Rustic Mexican Chicken and Rice, and Fruit-Scoop Muffin Cobbler. Sounds good, right?
This post contains affiliate links. If you purchase something, I’ll earn a small commission through Amazon. This commission helps to keep Grab a Plate operating. Thank you!
Sriracha-Roasted Pork with Sweet Potatoes is the perfect dish for the holidays or any weeknight – it’s easy to make and delicious. I hope you try it soon.
You can pick up a copy of the cookbook here:
You'll love how easy it is to make this 4-ingredient dish. Not only is it easy to make, it's delicious! Serve it any night of the week, or even for a holiday meal.
- 1 pound pork tenderloin
- 1 pound sweet potatoes, peeled and cubed
- 2 tablespoons honey
- 1 tablespoons Sriracha, or another hot sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
- Fresh parsley as garnish
- Preheat the oven to 425 degrees F. Lightly coat a large ovenproof skillet with the nonstick cooking spray.
- Place the skillet on medium-high heat on the stovetop. Add the pork and brown it on all sides (about 5 minutes total).
- Lightly spray the sweet potatoes with the cooking spray. Season with salt and pepper, and place in the skillet around the tenderloin.
- In a small bowl, mix together the honey and Sriracha and set aside.
- Add the skillet to the oven and cook for about 10 minutes. Toss the potatoes, and spoon the honey mixture over the pork and the potatoes. Cook for another 15 minutes or so, or until the internal temperature of the pork is 150 degrees F. as measured by a meat thermometer.
- Remove the skillet from the oven. Transfer the pork to a cutting board and let it rest for 3-5 minutes before slicing it. Toss the potatoes and cover them to keep them warm until you’re ready to serve.
- Garnish with fresh parsley.