Barbecued Pork & Mashed Sweet Potatoes
The slight sweetness of the glaze on the pork is underscored by the natural sweetness of the sweet potatoes.
  • 1/3 cup ketchup
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground ginger
  • 1 pound pork tenderloin
  • 3/4 teaspoon salt
  • 1-1/2 pounds sweet potatoes, peeled and thinly sliced
  • 6 cloves garlic, slivered

1. Preheat the oven to 425°F.

2. In a small bowl, combine the ketchup, vinegar, honey, chili powder, and ginger. Measure out 2 tablespoons of the ketchup mixture and set aside to use in step 6, with the sweet potatoes.

3. Spray a roasting pan with nonstick cooking spray. Place the pork in the pan and sprinkle with 1/4 teaspoon of the salt. Bake 10 minutes.

4. Brush the pork with half of the ketchup mixture in the small bowl, and bake 10 minutes. Brush with the remaining ketchup mixture in the bowl and bake until the pork is cooked through and richly browned, about 10 minutes longer.

5. Meanwhile, in a medium saucepan, combine the sweet potatoes, garlic, and water to cover, and bring to a boil over medium heat. Reduce to a simmer and cook until the sweet potatoes are tender, about 10 minutes. Drain.

6. With a potato masher, mash the sweet potatoes with the remaining 1/2 teaspoon salt and the reserved 2 tablespoons of ketchup mixture until smooth. Thinly slice the pork just before serving.

Nutritional Information
Per serving: 368 calories, 4.9g total fat (1.6g saturated), 67mg cholesterol, 3.8g dietary fiber (1.5g soluble), 54g carbohydrate, 27g protein, 757mg sodium.
Good source of: beta carotene, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C, vitamin E, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time