Recipes Caribbean Pork with Sweet Potatoes (Entree)

Number of Servings
    • 4 T Pickapeppa Sauce (or 3 tbsp. Worcestershire sauce mixed with a dash of bottled hot pepper sauce)
    • 2 cloves garlic, minced
    • 1 tsp fresh thyme or ¼ tsp dried thyme, crushed
    • 2 lb boneless pork loin roast (single loin, trimmed)
    • 2 large sweet potatoes, peeled and cut into ¾ inch pieces  (1-1¼ lbs total)
    • 1 recipe Mango Jicama Salsa (below)

In a small bowl combine 3 tbsp. of the Pickapeppa sauce, the garlic and thyme; set aside.  Trim fat from roast.  Brush garlic mixture on all sides of roast.  Place roast in a shallow roasting pan.  Invert an oven-going meat thermometer into center of roast.  Roast in a 325-degree oven for 45 minutes.  Meanwhile, in a medium saucepan cook sweet potatoes in boiling water about 8 minutes or just until tender; drain.  Toss sweet potatoes with remaining 1 tbsp. Pickapeppa sauce.  Place sweet potatoes around roast in pan.  Continue cooking for 30-45 minutes more or until internal temperature registers 155 F.  Cover meat with foil and let stand on a wire rack for 15 minutes.  The temperature of the meat after standing should be 160 degrees.

Nutrition Information

163 Calories; 5g Fat (27.8% calories from fat); 20g Protein; 8g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 45mg Sodium.