ROAST PORK AND SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
- Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
- Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.
Nutrition Facts : Calories 461 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 593 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 34 grams
CINNAMON PORK LOIN AND POTATOES
My mother in law created this recipe and passed it on to me! It's absolutely to die for, and the yummiest way I know to prepare a pork loin. Enjoy!
Provided by JAICARD
Categories Meat and Poultry Recipes Pork
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the pork roast in a medium baking dish. Season red potatoes with salt and pepper, and arrange around the roast. Place sweet potatoes and cinnamon in a resealable plastic bag, and shake to coat. Arrange sweet potatoes around the roast. Place apple over the roast and potatoes. Top with butter slices. Seal baking dish tightly with foil.
- Cook 1 1/2 hours in the preheated oven, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
- In a medium saucepan over medium heat, blend the milk, water, chicken bouillon, beef bouillon, and cornstarch until the bouillon cubes are dissolved and the mixture is thickened. Serve with the pork roast and potatoes.
Nutrition Facts : Calories 551.2 calories, Carbohydrate 43 g, Cholesterol 115.9 mg, Fat 29.2 g, Fiber 5.7 g, Protein 29.2 g, SaturatedFat 14.9 g, Sodium 1131.8 mg, Sugar 7.9 g
ORANGE-GLAZED PORK WITH SWEET POTATOES
When it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. -Danielle Boyles, Sparta, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 325 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 467mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
ROASTED LEMON PORK WITH CINNAMON SWEET POTATOES
Steps:
- Preheat the oven to 325°F. Lightly spray a broiler pan with cooking spray.
- Put the pork in the pan, tucking any thin ends under to cook evenly. Squeeze the lemon over the pork. Sprinkle with the parsley, garlic, lemon pepper, and salt. Using your finger tips, lightly press the seasonings so they adhere to the pork.
- Wrap each potato half individually in aluminum foil. Place around the pork.
- Bake for 50 to 55 minutes, or until the pork registers 150°F on an instant-read thermometer or is slightly pink in the very center. Transfer the pork to a cutting board. (Continue baking the potatoes.) Let stand for about 10 minutes before slicing. The pork will continue to cook during the standing time, reaching about 160°F.
- Meanwhile, in a small bowl, stir together the margarine, brown sugar, and cinnamon until smooth.
- Slice the pork and arrange on plates. Unwrap the potatoes and place beside the pork. Top the potatoes with the margarine mixture.
- nutrition information
- (Per Serving)
- Calories: 253
- Total Fat: 3.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 74mg
- Sodium: 300mg
- Carbohydrates: 29g
- Fiber: 5g
- Sugars: 10g
- Protein: 26g
- Dietary Exchanges
- 2 Starch
- 3 Very Lean Meat
CINNAMON ROASTED SWEET POTATOES
Slices of sweet potato baked with cinnamon and brown sugar. The caramelized brown sugar make these potatoes taste like candy! I attended a catered dinner and the caterer served these with a beautiful turkey dinner. I begged for the recipe, been making it ever since.
Provided by TIA_DAWN
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pour the oil into a 9x13 inch baking dish, and place in the oven until hot, about 5 minutes.
- Add potatoes to the oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together the brown sugar, cinnamon, salt, and pepper.
- After the 20 minutes is up, remove the potatoes from the oven, and sprinkle with the brown sugar mixture. Stir to coat. Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly.
- Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 35.5 g, Fat 9.2 g, Fiber 4.8 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 375.3 mg, Sugar 10.8 g
SWEET POTATOES BAKED WITH LEMON
This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook "The Taste of Country Cooking," was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.
Provided by Molly O'Neill
Categories side dish
Time 2h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
- Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
- Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 3 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 201 milligrams, Sugar 54 grams, TransFat 0 grams
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