Caribbean Pork with Sweet Potatoes

Ingredients

• 3  tablespoons Pickapeppa sauce*
• 1  clove garlic, minced
• 1/8  teaspoon dried thyme, crushed
• 1  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° 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°F).

To serve, slice pork. Serve sliced pork with sweet potatoes and Mango-Jicama Salsa. If desired, garnish with cilantro.

Mango-Jicama Salsa: Drain one 8-ounce can pineapple tidbits (juice pack), reserving 2 tablespoons of the juice. In a medium bowl combine pineapple; reserved pineapple juice; 1 cup peeled, chopped jicama; 1 medium mango, peeled, seeded, and chopped; 1 large tomato, seeded and chopped; 1 green onion, sliced; 1 or 2 fresh jalapeño chile peppers, seeded and finely chopped; 1 tablespoon lime juice; and 1/8 teaspoon salt. Cover and refrigerate until serving time or up to 24 hours.

*Note: If you can't find Pickapeppa sauce, substitute 3 tablespoons Worcestershire sauce mixed with a dash of bottled hot pepper sauce.