Quick Herb-Roasted Pork and Sweet Potatoes

Name: Quick Herb-Roasted Pork and Sweet Potatoes
Yield: Makes 4 Servings
Ingredients: Dry vermouth or dry white wine, ⅓ cup (3 fl oz/80 ml); Gluten-free flour mix, 1½ teaspoons (I like Cup4Cup); Gluten-free chicken broth, ¾ cup (6 fl oz/180 ml); Gluten-free Dijon mustard, 1½ teaspoons; Orange zest, 2 tablespoons grated; Garlic, 1 tablespoon minced; Sweet potatoes, 1¼–1½ lb (625–750 g), halved crosswise and cut into 1-inch (2.5-cm) wedges; Dry vermouth or dry white wine, ⅓ cup (3 fl oz/80 ml); mixed fresh rosemary and sage, 5 tablespoons minced; mixed fresh rosemary and sage, 5 tablespoons minced; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; Pork tenderloins, 2 (¾ lb/375 g each); Olive oil, 3 tablespoons, plus more as needed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Roast pork, fragrant from fresh herbs and garlic, was my birthday dinner when I was growing up. I have updated my mother’s recipe by adding orange zest to the rub and using quick-cooking pork tenderloin.

Ingredients

Olive oil, 3 tablespoons, plus more as needed
Pork tenderloins, 2 (¾ l

Dinner
Birthday
Gluten-free

Method

Preheat the oven to 450°F (230°C). Brush a large rimmed baking sheet with oil, place the pork in the center, brush on both sides with oil, and sprinkle lightly with salt and pepper. In a bowl, combine the herbs, zest, and garlic, then sprinkle the pork on both s