1 tablespoon garlic, minced
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ginger
1 1/2 pounds pork tenderloin
4 small sweet potatoes, peeled, cut 1/2-inch stick
2 tablespoons olive oil, divided use
1/4 cup brown sugar, packed
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 tablespoon chopped fresh parsley
Preheat oven to 475 degrees F.
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.
Toss sweet potatoes with 1 tablespoon oil and 3/4 teaspoon more salt in large bowl. Arrange potatoes in jelly-roll pan with pork.
Combine brown sugar, vinegar, soy sauce and remaining 1 tablespoon oil in small saucepan; brush some of the mixture over pork tenderloin.
Roast pork and potatoes 10 minutes.
Meanwhile bring remaining soy-sauce mixture to boil over high heat. Boil until sauce is thickened, 5 minutes; remove from heat.
After the pork has roasted for 10 minutes, 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 155 degrees F.
Cut pork into 3/4-inch thick slices. Arrange on platter with sweet potatoes. Pour any pan drippings and remaining sauce over pork. Sprinkle sweet potatoes with parsley.