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.

This entry was posted in Main Course, PORK, Uncategorized, Vegetable. Bookmark the permalink.

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