Is there anything better than pork accompanied by something sweet, such as pineapple, peaches, apples, or… sweet potatoes? This just may be our favorite compliment to pork as yet – the deep sweetness of the potatoes and red onions, along with the pork and it’s AMAZING, savory pan sauce makes for a total winner. The sugars from both vegetables are released as they roast, and the cayenne, dijon, and chives lend brightness. This meal comes in at 461 calories per serving and is truly filling, thanks to the fiber-rich sweet potatoes. This is a dinner that you can walk away feeling light and proud of.
A word about the difference between sweet potatoes and yams: sweet potatoes are almost always mislabeled as “yams” in the supermarket. Apparently, true yams (which aren’t tapered at both ends and have a thick, bark-like skin) aren’t even grown here, in the U.S. and are natives of Asia, the Caribbean, and West Africa. So, unless you’re in a pretty posh American grocery store or an ethnic food store, you probably haven’t ever seen a true yam (http://colinpurrington.com/projects/yams-versus-sweet-potatoes/). That said, it’s pretty safe to say that anything labeled “yams” or “sweet potatoes” are, in fact, all sweet potatoes, just different varieties ranging from the deep orange flesh of the “garnets” and “jewels” to the lighter varieties with almost white flesh.
Have your kids help you toss the vegetables in their seasonings. As you prepare and enjoy this meal with those you love, teach them about the health benefits that some of the ingredients will provide them:
- Sweet potatoes help your body keep healthy levels of sugar in your blood by releasing it slowly (as opposed to a spike in blood sugar).
- Red onions help your heart stay strong by keeping your blood vessels healthy.
- Red onions may help lower your chances of cold sores, thanks to their anti-bacterial properties.
Since sweet potatoes kinda remind us of Caribbean dishes, let’s learn a few things about the Caribbean:
- There are tons of churches in Jamaica, which is part of the Caribbean.
- The shortest plane runway on earth is in the Caribbean.
- Most Caribbean natives are descendants of African slaves, who were brought over by Europeans to work the sugar plantations.
From: Roast Pork and Sweet Potatoes
- 1 large pork tenderloin (or 2 small, 1¼ to 1½ pounds), trimmed
- 3 tablespoons packed light brown sugar
- 1 teaspoon dried sage
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 sweet potatoes (about 1½ pounds), cut into ½-inch wedges
- 1 red onion, cut into ½-inch wedges
- 3 tablespoons extra-virgin olive oil
- Pinch of cayenne pepper
- 1 cup chicken STOCK
- 2 teaspoons dijon mustard
- 2 tablespoons chopped fresh chives
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, ¾ teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
- Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
- Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.
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