Recipe - Molasses-Glazed Pork with Sweet Potatoes

Makes: 6

Ingredients:

• 4 cloves garlic, peeled
• 1/2 tsp. salt
• 3 1/2 Tbsp. molasses
• 3 1/2 Tbsp. fresh lime juice
• 2 tsp. ground cumin
• Freshly ground black pepper to taste
• 2 3/4-lb. pork tenderloins, trimmed of fat
• 3/4 cup reduced-sodium chicken broth
• 1 Tbsp. olive oil
• 2 medium red onions, cut into 8 wedges each
• 3 medium sweet potatoes, peeled, halved lengthwise and cut into 1-inch slices
• 1 10-oz. package frozen whole okra
• 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme leaves

Directions:

1. With the side of a chef's knife, mash garlic and salt into a paste. Transfer to a large shallow dish.
2. Stir in 2 Tbsp. molasses, 2 Tbsp. lime juice, cumin and pepper to taste. Add pork and coat well. Cover and marinate in the refrigerator, turning occasionally, for at least 1 hour or overnight.
3. Preheat oven to 450°F.
4. In a 10-by-14-inch roasting pan, whisk chicken broth, remaining 1 1/2 Tbsp. molasses, remaining 1 1/2 Tbsp. lime juice and oil. Add onions, sweet potatoes, okra and thyme; season with salt and pepper to taste and toss well. Cover tightly with foil.
5. Bake vegetables for 25 to 30 minutes, or until sweet potatoes begin to soften.
6. Push vegetables to sides of pan. Place pork in center and pour any remaining marinade over it.
7. Roast, uncovered, until just a trace of pink remains in the center and an instant-read thermometer inserted in the thickest part registers 155°F, 30 to 35 minutes.
8. Transfer pork to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal. Serve with the vegetables.
    

Nutrition Facts Per serving:
410 calories; 32 grams protein, 7 grams fat (1.9 grams saturated fat), 54 grams carbohydrate; 335 mg sodium; 88 mg cholesterol; 6 grams fiber.
 

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