Roast pork tenderloin with sweet potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Garlic -- minced |
| Salt | ||
| ½ | teaspoon | Fresh ground black pepper |
| ½ | teaspoon | Ginger |
| 1½ | pounds | Pork tenderloin |
| 4 | smalls | Sweet potatoes -- peel, cut |
| ½ | \" stick | |
| 2 | tablespoons | Olive oil -- divided |
| ¼ | cup | Brown sugar, packed |
| ¼ | cup | Balsamic vinegar |
| ¼ | cup | Soy sauce |
| 1 | tablespoon | Fresh parsley -- chopped |
Directions
1. Heat oven to 475F. Mash garlic with ¼ teaspoon salt, the pepper and ginger to form a paste. Place pork in jelly-roll pan or large roasting pan; rub all over with garlic mixture. 2. Toss sweet potatoes with 1 tablespoon oil and ¾ teaspoon more salt in large bowl. Arrange potatoes in jelly-roll pan with pork. 3. Combine brown sugar, vinegar, soy sauce and remaining 1 tablespoon oil in small saucepan; brush some of the mixture over prok tenderloin. Roast pork and potatoes 10 minutes. 4. Meanwhile bring remaining soy-sauce mixture to boil over high heat. Boil until sauce is thickened, 5 minutes; emove from heat. 5. Brush half the sauce over pork and turn sweet potatoes. Roast 5 minutes more until sweet potatoes are tender and meat thermometer inserted in thickest part of pork registers 155F. 6. Cut pork into ¾" thick slices. Arrange on platter with sweet potatoes. Pour any pan drippings and remaining sauce over pork. Sprinkle sweet potatoes with parsley.
Recipe By : Ladies' Home Journal - February, 1995 From: Date: 05/27