Bart's Recipes
Rinse the sweet potato and cut it into equal cubes with the skin still on. Rinse the fresh green asparagus and remove the tough, woody bottom end. Generously coat the pork tenderloin all around with turmeric and some black pepper.
Bring a pot of water to a boil and cook the sweet potato cubes for eight to ten minutes until tender-crisp. Meanwhile, heat a dry grill pan over high heat and grill the asparagus until they are softer and show clear dark stripes. At the same time, melt the mild coconut oil in a frying pan and fry the seasoned pork tenderloin in it for about ten to twelve minutes until browned all over and completely cooked through.
Remove the pork tenderloin from the frying pan and place the meat on a cutting board. Cover it loosely with a piece of aluminum foil and let the meat rest for a few minutes. Meanwhile, drain the sweet potato cubes and season the rested pork tenderloin with Celtic sea salt.
Divide the cooked sweet potato cubes and grilled green asparagus over the plates. Slice the pork tenderloin, lay the meat right next to the vegetables and serve the dish.
