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Rosemary Scented Tenderloins with Sweet Potato and Leek Puree

Rosemary Scented Tenderloins with Sweet Potato and Leek Puree Recipe

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Prep/Cook Time: 30 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
2 tablespoons butter
2 Leeks, white and light green part, cleaned and diced
2 large sweet potatoes, peeled and diced
2 cans chicken broth (14 1/2 ounces each)
1 cup water
1 cup flour
2 teaspoons dried rosemary
1 teaspoon salt
1/4 cup oil


  1. Heat butter in a Dutch oven over medium heat. Add leeks to pan and stir until translucent but not browned. Add sweet potatoes, chicken broth and water; cook over medium-high heat about 20 minutes or until potatoes are fork tender.
  2. Meanwhile, in a large, shallow plate or bowl, stir together flour, rosemary and salt.
  3. When leeks and potatoes are cooked, remove them from the Dutch oven with a slotted spoon, and put into food processor; add 1/2 cup broth from Dutch oven; reserve remaining broth. Process potato mixture until smooth.
  4. Heat oil in a large, nonstick skillet. Dip tenderloins in remaining broth, and coat with flour mixture; shake off excess flour. Repeat. Add tenderloins to pan and cook on both sides until browned. Serve tenderloins with Puree.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 305

  • Total Fat 10.3g (0%)

  • Saturated Fat 3.8g (0%)

  • Trans Fat 0g

  • Cholesterol 51mg (0%)

  • Sodium 590mg (0%)

  • Total Carbohydrate 35g (0%)

  • Dietary Fiber 4g

  • Sugars g

  • Protein 19g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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