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Ingredients:

Pork Tenderloin (whole)

1 Whole Ruby Red or Pink Grapefruit

1 tsp Cumin

1/4 tsp Smoked Paprika

1/2 Cup Dark Brown Sugar

Olive Oil

Salt

Pepper

2 Large Sweet Potatoes

Bunch of Arugula

2oz Pine Nuts

1 Garlic Glove

Directions:

For Pesto:

Pour all ingredients into food processor with 2 TBS olive oil. Pulse until all ingredients have combined to form a paste. Salt to taste and chill.

For Sweet Potatoes:

Preset oven to 395. Peel and chop sweet potatoes. Toss in olive oil and place on a parchment lined baking sheet. Sprinkle with salt. Roast until fork tender, approximately 30 minutes.

For the Meat:

Squeeze the Grapefruit juice into a shallow baking dish. Wisk in the Cumin and Paprika. Marinate pork in the refrigerator at least two hours or overnight.

Preset oven for 375. Pull the pork from the fridge and let set for 15 minutes. Rub entire tenderloin with brown sugar then lightly salt and bake for about 20 minutes. Make a smudge of pesto on the plate then top with sliced pork and roasted sweet potatoes.

Presented By: The Sweetery

Date: April 21, 2014

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