Pork and Sweet Potatoes Packets
Light, flavorful, and perfect for a no-fuss dinner, these Pork and Sweet Potatoes Packets bring together hearty, tender pork medallions and caramelized sweet potato cubes in a beautifully seasoned, foil-wrapped meal. Infused with a mouthwatering blend of garlic, onion, cinnamon, and thyme, each packet is finished with a drizzle of honey and a pat of butter, creating a sweet-savory balance that’s hard to resist. Whether you bake them in the oven or grill them outdoors, the foil packets lock in all the juices and flavors, making cleanup a breeze. Ready in just 45 minutes and customizable with a sprinkle of fresh parsley, this quick and easy recipe is perfect for busy weeknights or casual gatherings. Keywords: pork and sweet potatoes packets, foil packet recipes, pork tenderloin meals, easy dinner ideas, oven-baked pork recipes, grilling recipes, sweet potato dishes.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 medium Sweet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley (optional, for garnish)
- 4 sheets Aluminum foil
Instructions
Preheat your oven to 400°F (200°C) or heat your grill to medium-high.
Peel the sweet potatoes and cut them into 1/2-inch cubes.
Slice the pork tenderloin into 1-inch thick medallions.
In a small bowl, combine olive oil, garlic powder, onion powder, ground cinnamon, dried thyme, salt, and black pepper to create a seasoning mixture.
In a large mixing bowl, toss the sweet potato cubes with half of the seasoning mixture and 1 tablespoon of olive oil until well coated. Set aside.
Rub the remaining seasoning mixture over the pork medallions evenly.
Lay out four sheets of aluminum foil, each about 12x12 inches. Lightly grease the center of each sheet with a small amount of butter or olive oil to prevent sticking.
Divide the sweet potato cubes evenly among the foil sheets, placing them in the center of each sheet.
Top the sweet potatoes with the seasoned pork medallions, dividing the portions equally.
Add a small dollop of butter on top of each pork medallion, then drizzle a small amount of honey over the sweet potatoes in each packet.
Carefully fold each foil sheet into a secure packet, sealing the edges tightly to prevent any juices from leaking out.
Place the foil packets on a baking sheet (if using an oven) or directly on the grill grates (if grilling).
Cook for 25-30 minutes, or until the sweet potatoes are tender and the pork reaches an internal temperature of 145°F (63°C).
Remove the packets from the oven or grill and carefully open them to release steam.
Serve directly from the foil packets or transfer to plates. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 29.2 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 154 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2196 mg | 47% | |
*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.
