BRAISED PORK TENDERLOIN With sorghum and pecan sweet potatoes, caramelized onion green beans

Slice into the juiciest pork loin you’ve ever tasted with Kelsey’s crowd-pleasing recipe.
*2 servings


  • 1 lb. pork tenderloin
  • 1 tsp. kosher salt
  • 2 tbsp. olive oil
  • 3 tbsp. butter
  • 4 cloves garlic
  • 2 sprigs fresh thyme
  • 2 cups low-sodium chicken stock


  1. 2 cups low-sodium chicken stock
  2. Place a large cast iron skillet over high heat. Let the skillet get hot to almost smoking. (Test the heat by placing a small amount of butter in the skillet. If the butter pops and immediately melts, it’s ready.)
  3. Add oil, then the pork loin.
  4. Sear over high heat until completely golden brown and cooked evenly, 2-3 minutes.
  5. Add 2 tbsp. butter, then flip the loin over, searing for 1 minute on the other side.
  6. Add remaining 1 tbsp. butter, garlic, thyme and chicken stock and reduce heat to low.
  7. Cook for 30-40 minutes over low heat, letting liquid simmer until reduced by half.
  8. Remove from skillet, place on plate and let rest 10 minutes before cutting into 2-3 inch slices.

Sorghum and Pecan Sweet Potatoes

*2 servings


  • 2 medium sweet potatoes (about 1 lb.), peeled and cut into large cubes
  • 4 tbsp. butter, melted, plus more for buttering dish
  • ¼ cup sorghum syrup (can substitute honey, maple syrup or molasses)
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ cup pecans, toasted and roughly chopped
  • 1 lemon, zest and juice
  • 1 tsp. salt


  1. Preheat oven to 375-400° F. Line a half-sized cookie sheet with parchment paper and set aside.
  2. In a large mixing bowl, toss together sweet potatoes, butter, sorghum, cinnamon and nutmeg until the potatoes are coated.
  3. Roast for 30-45 minutes, stirring 3 or 4 times, until the sweet potatoes are tender when punctured with a fork and they’ve taken on a brown caramel color.
  4. Toss with pecans, lemon zest and juice and season with salt. Serve immediately.

Caramelized Onion Green Beans

* 2 servings


  • 1 tsp. salt
  • 1 lb. green beans, trimmed of stem ends
  • 2 tbsp. unsalted butter
  • 1 tbsp. extra-virgin olive oil
  • 1 small onion, sliced thin (roughly 1 cup sliced)
  • 1 tsp. freshly ground black pepper
  • 1 sprig fresh rosemary


  1. Fill a large pot with enough water to be shy of the rim by about 1 inch. Place over high heat and bring to a boil. Add salt and green beans.
  2. Boil for about 5 minutes, being sure not to overcook. (The beans should still be crisp and green.)
  3. Drain the beans and immediately place in an ice water bath or run them under cold water to stop them from cooking. Set the beans aside while you prepare the onions.
  4. Heat butter and oil in a medium-large skillet over medium heat until the butter has melted.
  5. Add the onions, season with salt and pepper and cook, stirring frequently, until the onions caramelize, 20-25 minutes.
  6. Add the rosemary and cook for another 5 minutes. Add the cooked cooled green beans and stir well.
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