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1
Preheat oven to 375 degrees F. Spray a large ovenproof skillet with nonstick cooking spray.
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2
Sprinkle the barbecue seasoning blend over the pork tenderloin.
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3
Quickly sear the meat on all sides over medium heat.
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4
Meanwhile, while meat is searing, start the hash browns by adding the vegetable oil and butter to another large skillet.
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5
Add the shredded sweet potatoes, onion and bell pepper blend, and celery leaves in a single layer.
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6
Cook over medium heat for 3 to 4 minutes without stirring.
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7
Stir in the salt and pepper, to taste, and continue to cook until potatoes are tender, about 10 to 12 minutes.
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8
Once the tenderloin has been seared, remove to a platter and to the same skillet whisk in the Bloody Mary mix, peach nectar, Worcestershire sauce, apple cider vinegar, brown sugar, garlic, hot sauce, cracked black pepper, and chopped peaches; simmer over medium heat for 8 to 10 minutes.
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9
Remove sauce from heat, place the seared pork in skillet and spoon sauce over top.
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10
Place the skillet in oven and cook until pork reaches an internal temperature of 155 degrees F on an instant-read thermometer.
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11
Remove meat from oven and allow to sit for a few minutes before slicing.
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12
To plate, arrange sweet potato hash browns and the sliced pork on individual dishes and top with some of the sauce.
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13
Garnish with fresh peach slices and a sprinkling of parsley.
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14
A viewer, who may not be a professional cook, provided this recipe.
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15
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
