Molasses-Glazed Pork with Sweet Potatoes
Servings: 6
Ingredients
- 4 cloves garlic peeled
- 1/2 teaspoon salt
- 3 1/2 tablespoons molasses divided
- 3 1/2 tablespoons lime juice divided
- 2 teaspoons ground cumin
- Freshly ground black pepper to taste
- 2 3/4- pound pork tenderloin trimmed of fat
- 3/4 cup reduced-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 2 medium red onions cut into 8 wedges each
- 3 medium sweet potatoes peeled, halved lengthwise and cut into 1-inch slices
- 1 10- ounce package frozen whole okra
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
Instructions
- Preheat oven to 450°F.
- Whisk broth, remaining 1 1/2 tablespoons molasses, 1 1/2 tablespoons lime juice and oil in a 10-by-14-inch roasting pan. Add onions, sweet potatoes, okra and thyme; season with salt and pepper to taste and toss well. Cover tightly with foil.
- Bake the vegetables until sweet potatoes begin to soften, 25 to 30 minutes.
- Push the vegetables to sides of the pan. Place the pork in center and pour any remaining marinade over it. Roast, uncovered, until just a trace of pink remains in the center and an instant-read thermometer inserted in the thickest part registers 155°F, 30 to 35 minutes. Transfer the pork to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal. Serve with the vegetables.
- TIPS & NOTES Make Ahead Tip: The pork can be marinated overnight.
Notes
Recipe By: EatingWell January/February 1999
Serving Size: 6
Serving Size: 6