Wednesday, February 15, 2006
Jerk Pork and Sweet Potatoes
This is from the issue of Good Housekeeping I got yesterday! (I nixed the pineapple lime slaw that was also part of this, btw)
This good-for-you recipe contains:
YELLOW-ORANGE VEGGIES: Sweet potatoes
LEAN PROTEINS: Pork tenderloin
Yields: 6 main-dish servings
Prep Time: 10 minutes
Cook Time: About 20 minutes
Jerk Pork and Sweet Potatoes:
3 small sweet potatoes (1 1/2 pounds), peeled and cut into 1/2-inch-thick slices
1 teaspoon olive oil
4 teaspoons jerk seasoning
1 whole pork tenderloin (about 1 pound), trimmed
1. Preheat oven to 450° F. Grease 15 1/2" by 10 1/2" jelly-roll pan.
2. Prepare Jerk Pork and Sweet Potatoes: In large bowl, toss sweet potatoes with oil and 1/2 teaspoon jerk seasoning until evenly coated. Arrange potatoes around edges of prepared pan in single layer, leaving space in center to add pork later. Roast potatoes 5 minutes.
3. On waxed paper, rub pork with remaining 3 1/2 teaspoons jerk seasoning to coat. Place pork in center of pan. Roast pork and potatoes 15 to 18 minutes or until meat thermometer inserted in center of pork reaches 155° F. Internal temperature will rise to 160° F upon standing.
4. When pork is done, transfer to cutting board. Slice pork and serve with potatoes.
Each serving pork with potatoes: About 175 calories, 17 g protein, 18 g carbohydrate, 4 g total fat (1 g saturated), 2 g fiber, 45 mg cholesterol, 225 mg sodium.
Reviews:
Erin
Categories: pork, potatoes
This good-for-you recipe contains:
YELLOW-ORANGE VEGGIES: Sweet potatoes
LEAN PROTEINS: Pork tenderloin
Yields: 6 main-dish servings
Prep Time: 10 minutes
Cook Time: About 20 minutes
Jerk Pork and Sweet Potatoes:
3 small sweet potatoes (1 1/2 pounds), peeled and cut into 1/2-inch-thick slices
1 teaspoon olive oil
4 teaspoons jerk seasoning
1 whole pork tenderloin (about 1 pound), trimmed
1. Preheat oven to 450° F. Grease 15 1/2" by 10 1/2" jelly-roll pan.
2. Prepare Jerk Pork and Sweet Potatoes: In large bowl, toss sweet potatoes with oil and 1/2 teaspoon jerk seasoning until evenly coated. Arrange potatoes around edges of prepared pan in single layer, leaving space in center to add pork later. Roast potatoes 5 minutes.
3. On waxed paper, rub pork with remaining 3 1/2 teaspoons jerk seasoning to coat. Place pork in center of pan. Roast pork and potatoes 15 to 18 minutes or until meat thermometer inserted in center of pork reaches 155° F. Internal temperature will rise to 160° F upon standing.
4. When pork is done, transfer to cutting board. Slice pork and serve with potatoes.
Each serving pork with potatoes: About 175 calories, 17 g protein, 18 g carbohydrate, 4 g total fat (1 g saturated), 2 g fiber, 45 mg cholesterol, 225 mg sodium.
Reviews:
Erin
Categories: pork, potatoes
