Honey-Roasted Pork on a Bed of Sweet Potatoes
Pork tenderloin, in addition to being the leanest cut of pork and one that can be cooked with no added fat, is convenient for time-pressured cooks. It roasts in just 30 minutes on a bed of vegetables that are used to make a delicious sauce.
  • 1 pound sweet potatoes, peeled and thinly sliced
  • 1 large red bell pepper, cut into 1/2-inch squares
  • 1 large green bell pepper, cut into 1/2-inch squares
  • 3 cloves garlic, slivered
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup chicken broth, canned or homemade
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 2 teaspoons fresh lemon juice
  • 1 pound well-trimmed pork tenderloin

1. Preheat oven to 425°F.

2. In large bowl, combine sweet potatoes, red and green bell peppers, garlic, salt and black pepper, and toss until well combined.

3. Spoon vegetables into a 7- x 11-inch baking pan and toss with 1/3 cup of chicken broth. Cover with foil and bake 15 minutes.

4. Meanwhile, in small bowl, stir together honey, mustard and lemon juice.

5. Place pork on top of sweet potato mixture and brush with half of honey mixture. Pour remaining honey mixture over vegetables. Roast uncovered about 30 minutes, or until pork is cooked through and vegetables are tender.

6. Transfer pork to cutting board and let stand 10 minutes before slicing.

7. Meanwhile, spoon 1 cup of vegetable mixture into food processor and puree with remaining 1/3 cup chicken broth. Slice pork and serve topped with vegetable puree, with roasted vegetables on the side.

Nutritional Information
Per serving: 279 calories, 4.6g total fat, 1.4g saturated fat, 1.7g monounsaturated fat, 0.6g polyunsaturated fat, 3.3g dietary fiber, 26g protein, 33g carbohydrate, 74mg cholesterol, 418mg sodium.
Good source of: beta-carotene, vitamin B6, vitamin C.

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

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