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Caraluzzi's Recipes

Roasted Bourbon Pork Tenderloin and Sweet Potatoes

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Prep Time 35 minutes
Cook Time 45 minutes
Servings 4


  • 1 package Boneless Pork Tenderloins 2 per pack (aprox 2.5 lbs)
  • 2 15 oz. packages Cubed Sweet Potatoes or 1 20 oz. Package Cubed Butternut Squash
  • 1 5 oz. package Grill Mates Brown Sugar Bourbon Marinade
  • Cooking spray


  • Marinate Pork in plastic bag with half of marinade packet for at least 30 minutes in the refrigerator.
  • Preheat Oven 425 Degrees F.
  • Marinate cubed sweet potatoes or squash with the other half of marinade packet in a bowl toss for full coverage.
  • Line a baking sheet with aluminum foil and spray with cooking spray, then spread sweet potatoes or squash around perimeter allowing empty room for pork tenders in center of the sheet.
  • Roast sweet potatoes or squash for 20 minutes.
  • Pull sheet out of oven and place pork tenderloins in center of baking sheet and put back in oven.
  • Roast pork with the sweet potatoes or squash for another 25-30 minutes. Temp pork to 145 degrees to pull.
  • Let pork rest 5 minutes before carving.
  • Slice Pork into half inch thick medallions and serve with hearty side of roasted sweet potatoes or squash.


Can serve with sautéed spinach or kale to add a green to this entrée.
Can serve with warm loaf of artisan bread as well.