Caribbean Pork w/ Sweet Potatoes

I was organizing and sorting my Google Drive and came across a document FULL of different recipes, ones I obviously collected wanting to try and just forgot about. So I'm going through and not only sharing with you, my lovely readers, but also making mental notes about which to try when. (Yes, I promise to share my results).

One that looks just delicious is a Caribbean Pork with Sweet Potatoes. Yum Yum! It's definitely going to be tried out next week for a dinner one night - I love pork, mangoes and sweet potatoes! Can't wait to try.


Oven: 325°
Roast: 1 hour 15 min.
Servings: 8

3 TB Worcestershire sauce mixed with a dash of hot pepper sauce
2 cloves garlic, minced
1 tsp snipped fresh thyme or ¼ tsp dried thyme, crushed
2 lb boneless pork loin roast (single loin)
2 lg sweet potatoes, peeled and cut into ¾ in pieces (1 to 1 ¼ lb total)
1 recipe Mango-Jicama Salsa (see below)

1. Preheat oven to 325°. In a small bowl combine 2 TB of Worcestershire sauce mix, the garlic and thyme; set aside.

2. Trim fat from roast. Brush garlic mixture on all sides of roast. Place roast on a roasting rack in an ungreased 9x13in baking pan. Roast, uncovered, for 45 minutes.

3. Meanwhile, in a covered medium saucepan cook sweet potatoes in lightly salted boiling water about 8 minutes or just until tender; drain. Toss sweet potatoes with the remaining 1 TB Worcestershire sauce. Place sweet potatoes around roast in pan. Continue roasting for 30 to 45 minutes more (thermometer registers 150°). Cover meat with foil; let stand for 15 minutes before slicing. The temperature of the meat after standing should be 160°.

4. Serve meat with sweet potatoes and Mango-Jicama Salsa.

Directions for Mango-Jicama Salsa:
Drain one 8 oz can pineapple tidbits (jice pack), reserving 2 TB of the juice. In a medium bowl combine drained pineapple; the reserved 2 TB pineapple juice; 1 cup peeled and chopped Jicama; 1 medium mango, peeled, seeded and chopped; 1 large tomato, seeded and chopped; 1 green onion, sliced; 1 or 2 fresh jalapeno chile peppers, seeded and finely chopped; 1 TB lime juice; and 1/8 tsp salt. Cover and refrigerate until serving time.

Nutrition facts: 265 calories 7g fat 62mg cholesterol 151mg sodium 24g carbohydrates 3g fiber 26g protein


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