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Nutrition Facts
Nutrition facts per serving:
- Calories 390
- Protein(gm)28
- Carbohydrate(gm)55
- Fat, total(gm)6
- Cholesterol(mg)66
- Saturated fat(gm)2
- Monosaturated fat(gm)3
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)6
- Sugar, total(gm)24
- Vitamin A(IU)23275
- Vitamin C(mg)59
- Thiamin(mg)1
- Riboflavin(mg)1
- Niacin(mg)6
- Pyridoxine (Vit. B6)(mg)1
- Folate(µg)40
- Cobalamin (Vit. B12)(µg)1
- Sodium(mg)231
- Potassium(mg)861
- Calcium(DV %)71
- Iron(DV %)3
- Vegetables()1
- Fruit()1
- Starch()2
- Medium-Fat Meat()3
Caribbean Pork with Sweet Potatoes
Roast: 1 hr 15 mins 325°F
Ingredients
- 3 tablespoons Pickapeppa sauce*
- 1 clove garlic, minced
- 1/8 teaspoon dried thyme, crushed
- 1 pound boneless pork top loin roast (single loin)
- 2 large sweet potatoes, peeled and cut into 3/4-inch pieces (1 to 1 1/4 pounds total)
- 1 recipe Mango-Jicama Salsa (see recipe below)
- Fresh cilantro sprigs (optional)
Directions
In a small bowl combine 2 tablespoons of the Pickapeppa sauce, the garlic, and thyme; set aside.
Trim fat from roast. Brush garlic mixture on all sides of roast. Place roast on a rack in a shallow roasting pan. Roast in a 325 degrees oven for 45 minutes.
Meanwhile, in a medium saucepan cook sweet potatoes in boiling, lightly salted water about 8 minutes or just until tender; drain. Toss sweet potatoes with remaining 1 tablespoon Pickapeppa sauce. Place sweet potatoes around roast in pan. Continue roasting for 30 to 45 minutes more or until pork juices run clear (160 degrees F).
To serve, slice pork. Serve sliced pork with sweet potatoes and Mango-Jicama Salsa. If desired, garnish with cilantro.
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Note:
*Note:
If you can't find Pickapeppa sauce, substitute 3 tablespoons Worcestershire sauce mixed with a dash of bottled hot pepper sauce.
Nutrition Facts
Mango-Jicama Salsa
Ingredients
- 1 8 ounce can pineapple tidbits (juice pack), reserving 2 tablespoons of the juice
- 1 cup peeled, chopped jicama
- 1 medium mango,peeled,seeded, and chopped
- 1 large tomato, seeded and chopped
- 1 green onion, chopped
- 1 - 2 fresh jalapeno chile peppers, seeded and finely chopped
- 1 tablespoon lime juice
- 1/8 teaspoon salt
Directions
Drain the pineapple tidbits (juice pack), reserving 2 tablespoons of the juice. In a medium bowl combine pineapple; reserved pineapple juice; jicama; mango; tomato; green onion; jalapeno chile peppers**; lime juice; and salt. Cover and refrigerate until serving time or up to 24 hours.
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