| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Main, Dishes | 6 | Servings |
INGREDIENTS
| 1 | tb | Garlic — minced |
| Salt | ||
| 1/2 | ts | Fresh ground black pepper |
| 1/2 | ts | Ginger |
| 1 1/2 | lb | Pork tenderloin |
| 4 | sm | Sweet potatoes — peel, cut |
| 1/2 | " stick | |
| 2 | tb | Olive oil — divided |
| 1/4 | c | Brown sugar, packed |
| 1/4 | c | Balsamic vinegar |
| 1/4 | c | Soy sauce |
| 1 | tb | Fresh parsley — chopped |
INSTRUCTIONS
1. Heat oven to 475F. Mash garlic with 1/4 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 3/4 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 3/4" 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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