Jerk Pork Tenderloin with Glazed Sweet Potatoes
Spice up your weeknight dinner routine with this bold and flavorful Jerk Pork Tenderloin with Glazed Sweet Potatoes! This recipe combines the smoky heat of jerk seasoning and a hint of cinnamon with the tender juiciness of perfectly roasted pork tenderloins. Paired with sweet potatoes caramelized in a buttery glaze of maple syrup, brown sugar, and nutmeg, this dish strikes the perfect balance between savory and sweet. Quick to prepare and oven-roasted to perfection in just 40 minutes, it’s an effortless yet impressive option for family meals or entertaining. Garnish with fresh parsley for a pop of color and a touch of freshness. Perfectly balanced, easy to make, and bursting with Caribbean-inspired flavor, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 pieces (1 lb each) pork tenderloin
- 3 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoons ground cinnamon
- 3 large (peeled and cubed) sweet potatoes
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 0.25 teaspoons ground nutmeg
- 1 teaspoons (divided) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
Rub the pork tenderloins all over with olive oil. Coat them evenly with the jerk seasoning, garlic powder, ground cinnamon, 1/2 teaspoon of salt, and black pepper. Set aside to marinate while you prepare the sweet potatoes.
In a large mixing bowl, toss the cubed sweet potatoes with melted butter, brown sugar, maple syrup, ground nutmeg, and the remaining 1/2 teaspoon of salt. Arrange the coated sweet potatoes in a single layer on one side of the prepared baking sheet.
Place the pork tenderloins on the other side of the baking sheet, ensuring there is space between the pork and sweet potatoes for even cooking.
Roast in the preheated oven for 20-25 minutes, or until the internal temperature of the pork tenderloins reaches 145°F (63°C). Stir the sweet potatoes halfway through cooking to ensure they glaze evenly.
Once the pork is done, transfer it to a cutting board and let it rest for 5-10 minutes before slicing.
Continue roasting the sweet potatoes for an additional 5-10 minutes if they need more caramelization.
Slice the pork tenderloins and serve alongside the glazed sweet potatoes. Garnish with freshly chopped parsley for a burst of color and freshness.
Enjoy your delicious Jerk Pork Tenderloin with Glazed Sweet Potatoes!
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 12268 mg | 533% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 113.8 g | ||
| Protein | 232.6 g | 465% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4336 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
