Caramelized Pork and Sweet Potatoes

Caramelized Pork and Sweet Potatoes
David Prince

Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

vegetable cooking spray
2
medium sweet potatoes, scrubbed and thinly sliced
2
tablespoons
olive oil
2
tablespoons
fresh rosemary leaves, chopped
2
pork tenderloins, halved (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds salmon fillet (4 pieces)
1/2
teaspoon
kosher salt
freshly ground black pepper
2
tablespoons
Dijon mustard
3
tablespoons
sugar
juice from 1 orange

Directions

  1. Heat oven to 450º F. Lightly coat 2 baking pans with cooking spray. In a bowl, toss the sweet potato slices with oil.
  2. Arrange potatoes in a single layer on one baking pan. Sprinkle with half the rosemary. Place in the oven and roast until tender, about 30 minutes.
  3. Meanwhile, season each side of the meat or salmon with salt and a few grinds of pepper. Spread with mustard. Sprinkle with sugar and remaining rosemary.
  4. Arrange the meat or fish on the second baking pan. Roast, turning once, until cooked through, 20 minutes for pork or chicken, 10 minutes for salmon.
  5. Check the potatoes for tenderness; cook longer if necessary. Arrange on 4 plates and top with the meat or fish. Cover to keep warm.
  6. Place the baking pan used for the meat or fish over medium heat on the stovetop. Add the orange juice and cook until slightly thickened, about 2 minutes. Pour the juice over meat or fish. Season with salt and pepper to taste.
Jane Kirby and Leslie Pendleton
March 2004

Nutritional Information

  • Per Serving
  • Calories 397
  • Calcium 47 mg
  • Carbohydrate 24 g
  • Cholesterol 111 mg
  • Fat 14 g
  • Fiber 2 g
  • Iron 3 mg
  • Protein 41 mg
  • Sat Fat 3 g
  • Sodium 577 mg
What does this mean? See Nutrition 101.