Cranberry Roasted Pork with Cinnamon Mashed Sweet Potatoes


(Serves 2)

  • 1 pork tenderloin
  • 3 tbsp Montreal steak seasoning
  • 1 bag fresh or frozen cranberries
  • ½ cup orange juice
  • ¼ cup pure maple syrup
  • Sugar, as needed
  • 1 log goat cheese
  • 1 cup honey
  • 1 bunch fresh thyme
  • 2 sweet potatoes
  • ½ cup brown sugar
  • 1 tbsp cinnamon
  • Pinch of salt
  • ¼ cup heavy cream
  • 3 tbsp olive oil


• Grind up your Montreal Steak seasoning to ensure that the seasonings sink into the meat deeper.

• Trim the silver skin off the pork tenderloin to reach peak tenderness in your end result.

• Add oil and Montreal steak seasoning to your pork tenderloin and let marinate for a minimum of 2 hours and up to overnight.

• Warm your honey and fresh thyme in a sauce pot over the stove to infuse the thyme into the honey.

• Preheat your oven to 350°F and bake your pork tenderloin for 30 minutes or until the internal temperature reaches 145°F. Pull out and let rest for 5 minutes.

• Peel and cut your sweet potatoes into small pieces and either boil in a pot of water or steam for 20 minutes or until tender.

• Put cooked sweet potatoes in a mixer and add your brown sugar, cinnamon, and a pinch of salt. As the potatoes mash, add cream a little at a time to reach desired creaminess.

• In a saucepot on the stove over medium heat, add cranberries and orange juice and maple syrup until cranberries have popped and start to thicken. Once thick, add more sugar if desired.

• Slice your tenderloin into desired thickness.

• Time to plate! Put a large scoop of mashed sweet potatoes in a bowl then drizzle honey and sprinkle goat cheese. Then place tenderloin on top and finish with cranberry sauce and garish with parsley if desired.

By Jason Anderson, Boone Health Chef