Duroc Pork Tenderloins with Sweet Potato

Preheat the oven to 150 ° C.

In an ovenproof dish, place the sliced onions and the tenderloins on top.

Then the 6 minced garlic cloves, lemon juice, sweet pepper, salt and pepper, and rub with your hands to spread the ingredients all over the meat.

Drizzle with olive oil until it is 1 cm high (if necessary adjust the amount as it depends on the size of the container).

Bake for two hours. Turn the tenderloins every 30 minutes so that they are good on both sides.

In the meantime, put the potatoes (in the shell) on a tray and bake them in the oven as well.

About 30 minutes before the tenderloins are ready, remove the potatoes from the oven, peel them and crumble them roughly with a fork.

Then add to the potatoes the remaining ingredients of the puree (a pinch of salt, black pepper and nutmeg and 2 tbsp olive oil), and wrap everything.

Remove the tenderloins from the oven and, with the help of two forks, tear the meat to obtain long strands.

Dip the strands of meat in the sauce to absorb the taste well and put back in the oven for another 10 min.

Sprinkle with the chopped parsley before serving, and accompany with the puree and cherry tomatoes to taste.