Tuscan Pork Loin with Sweet Potato Tortellini and Brown Sage Sauce
Indulge in the rich flavors of Tuscany with this delectable dish, featuring a tender pork loin, served with sweet potato-filled tortellini, and smothered in a decadent brown sage sauce. The combination of roasted sweet potatoes, caramelized onions, and fresh sage creates a truly unforgettable Italian culinary experience. Each bite is a perfect balance of savory, sweet, and herbaceous notes that will leave you craving for more.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Italian
- italian
- slot-machine-generated
- pork loin
- sweet potato
- tortellini
Ingredients
- 1.5lbspork loin, trimmed of excess fat
- 2largesweet potatoes, peeled and diced
- 12ozstortellini, cheese-filled, fresh
- 1/4cupolive oil, extra virgin
- 1largeonions, caramelized
- 3clovesgarlic, minced
- 1/4cupfresh sage, chopped
- 1cupchicken broth, low sodium
- 1/2cupgrana padano cheese, grated
- to tastesalt
- to tasteblack pepper
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Preheat the oven to 400°F (200°C). Season the pork loin with salt, black pepper, and a sprinkle of grana padano cheese. Heat the olive oil in an oven-safe skillet over medium-high heat, then sear the pork loin until browned on all sides, about 2-3 minutes per side.
10mmedium-high heat - 2
Transfer the skillet to the preheated oven and roast the pork loin for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C). Remove the pork from the oven and let it rest for 5 minutes before slicing.
15m400°F (200°C) - 3
While the pork is cooking, prepare the sweet potato filling for the tortellini. Boil the diced sweet potatoes in salted water until tender, then mash with butter, salt, and black pepper. Mix in chopped fresh sage and grana padano cheese.
10mboiling - 4
Cook the tortellini according to package instructions, typically 3-5 minutes in boiling salted water. Drain and set aside.
5mboiling - 5
In the same skillet used for the pork, add the minced garlic and cook for 1 minute over medium heat. Add the caramelized onions and cook for an additional 2 minutes, stirring frequently.
3mmedium heat - 6
Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the skillet to release any browned bits. Let the sauce reduce by half, stirring occasionally, until it reaches a rich and creamy consistency.
5mmedium heat - 7
Stir in the chopped fresh sage and cook for 1 minute. Add the cooked tortellini to the skillet, tossing to coat with the brown sage sauce.
2mmedium heat - 8
Slice the rested pork loin into thin medallions. Serve with the sweet potato tortellini, spooning the brown sage sauce over the top. Garnish with additional chopped sage and grana padano cheese, if desired.
2m