Pork Tenderloin with Wine Sauce and Mashed Sweet Potatoes

  • 15 minutes preparation plus 1 hour cooking time

    Preparation Time

  •   Hard

    Difficulty Level

  • 4-6


Do you have guests and want to make a recipe which is not only gourmet but also not very difficult? Then this recipe is the right one for you! The delicate taste of the pork tenderloin pairs with the fine and delicate aromas of the red wine and this whole explosion of taste is accompanied by the delicious and slightly sweet mashed sweet potatoes. You must pay attention to the cooking of the meat, the binding of the sauce and the preparation of mashed sweet potatoes. The only thing needed to complete this dish is a glass of red wine.


Aromatic, Gluten-free

  • 3 pork tenderloins (each one weighting about 400 gr)
  • 2 tsp dried sage Sunspices
  • 1 tsp dried thyme Sunspices
  • Smoked salt of Cyprus
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1 onion, chopped
  • 1 cup dry, red wine
  • 1 tsp Dijon mustard
  • 200 ml beef broth
  • 800 gr sweet potatoes, peeled and cut into pieces
  • 3 tbsp butter
  • 2 tsp dried thyme Sunspices
  • Himalayan salt
  • Pepper


  1. We start with the preparation of the mashed sweet potatoes. We boil water in a large pot. We add the sweet potatoes and we cook them for 40-45’, until fork tender. We strain them and we smash them with a fork or in the blender. We put them back in the pot and we add the butter, the thyme, Himalayan salt and pepper. We stir very well until the butter is melted.
  2. After 30 minutes have passed since we started cooking the sweet potatoes, we start preparing the tenderloin. We preheat the oven to 200C/390F. We line a baking tray with parchment paper. In a bowl, we put the oil, the smoked salt, the sage and the thyme and we mix well. We pat the pork tenderloins dry and we brush them all over with the oil-herb mixture. We put them in the baking tray and we roast them for 20-25’. The tenderloin should not be pink in the middle but it should have retained its juices and should not have dried out. We put them in a plate and cover them with aluminum foil. We let the meat rest for 10’.
  3. As the meat rests, we prepare the wine sauce. In a saucepan, we melt 2 tbsp butter. We add the chopped onion and we sauté it until it softens and starts caramelizing. We add the wine and we cook for 5-7’. We add the broth and the mustard and we simmer for 6-10’, occasionally stirring, until the sauce is reduced by half and thickens. We season with salt and pepper. We add the remaining 1 tbsp butter, we stir until it melts and the sauce becomes glossy and we remove from the heat.
  4. We cut the pork tenderloins into slices and we serve them in plates. We pour the wine sauce over them. We serve with the mashed sweet potatoes and accompany with a fruity red wine.

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