Maple Chili Pork Tenderloin

This meal gets me excited for all the holiday food! This one was delish and unique to most of the recipes I post. Simple marinade for the pork tenderloin, then just brown in a skillet on all sides and throw into the oven to finish cooking. Easy, simple, and delicious! Since I tripled this recipe for meal prep I did not use an oven-proof skilled to brown, and instead just threw all the browned pork tenderloins into a casserole dish to finish cooking. Also, it took my pork 30-35 minutes in the oven - way more then what the recipe called for. I paired this Maple Chili Pork Tenderloin with a mix of roasted brussels, tri-colored carrots, delicata squash, and red onion and a simple Sweet Potato Mash with ghee, salt, and cinnamon. We really loved eating this meal all week long! 

Maple Chili Pork Tenderloin
Ingredients:

• 2 lb. pork tenderloin
• 1/4 cup pure maple syrup
• 1 tbsp. apple cider vinegar
• 2 tsp. chili powder
• 1 tsp. smoked paprika
• 2 tbsp. olive oil
• 1 cup chicken or beef stock
• Cooking fat
• Sea salt and freshly ground black pepper

Directions:

1. In a bowl, combine the maple syrup, apple cider vinegar, chili powder, paprika, and olive oil. Season to taste.
2. Marinate the pork with the chili maple sauce in the refrigerator for 2 to 12 hours.
3. Preheat oven to 400 F.
4. Remove the pork from the marinade.
5. Melt the cooking fat in an oven-proof skillet over medium-high heat.
6. Brown the pork on all sides for 1 to 2 minutes, then pour the chicken stock in the skillet.
7. Place the skillet with the pork in the oven and bake for 12 to 15 minutes.
8. Let the pork rest for 3 to 5 minutes before slicing.

Original recipe found here

Super Fast Instant Pot Sweet Potato Mash
Ingredients:

• 2 pounds of sweet potatoes, peeled and cut into 1″ cubes*
• 1 cup of water
• 1-2 tbsp of coconut oil or ghee (to your tasting)
• salt and seasonings to taste

Directions:

1. Peel your sweet potatoes and cut them into 1″ cubes.
2. Add sweet potatoes and water to the instant pot. Close pot and set to sealing.
3. Cook on manual, high pressure, for 4 minutes.
4. Immediately quick release the pressure as soon as the 4 minute cooking cycle has completed.
5. Use oven mitts to carefully remove the inner pot from the Instant pot, carrying it to a colander in your sink to drain the potatoes.
6. Quickly wash out the inner pot and dry it with a kitchen towel.
7. Immediately place the clean inner pot back into the instant pot, add the coconut oil/ghee and press the sauté button.
8. Once the coconut oil starts to sizzle, add your potatoes back to the pot along with any seasonings you desire. Use a wooden spoon to stir and turn your sweet potatoes, cooking until a desired consistency is reached. This step should only take a few minutes before you are ready to serve your sweet potato mash! Enjoy!

Notes
*I always use at least 6 lbs of sweet potatoes, 2 cups of water, and cook it for 10-15 minutes.

Original recipe found here