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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 4 servings
  • Calories390
  • Total Fat (g)6
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)3
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)66
  • Sodium (mg)231
  • Carbohydrate (g)55
  • Total Sugar (g)24
  • Fiber (g)6
  • Protein (g)28
  • Vitamin C (DV%)100
  • Calcium (DV%)7
  • Iron (DV%)14
  • Starch (d.e.)2
  • Fruit (d.e.)1
  • Vegetables (d.e.)1
  • Medium-fat Meat (d.e.)3
*Percent Daily Values are base on a 2,000 calorie diet
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Caribbean Pork with Sweet Potatoes

Makes: 4 servings
Prep: 30 minutes
Roast: 1 1/4 hours
 

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Ingredients

  • 3  tablespoonsPickapeppa sauce*
  • 1  clovegarlic, minced
  • 1/8  teaspoondried thyme, crushed
  • 1  1-poundboneless pork top loin roast (single loin)
  • 2  largesweet potatoes, peeled and cut into 3/4-inch pieces (1 to 1 1/4 pounds total)
  • 1  recipeMango-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.



 
 
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