1. Heat oven to 475F. Mash garlic with 3/4 teaspoon salt, the pepper and ginger to form a paste. Place pork in jelly-roll pan or large roasting pan; rub all sides with garlic mixture. 2. Toss sweet potatoes with 1 tablespoon oil and remaining 3/4 teaspoon more salt in large bowl. Arrange potatoes in jelly-roll pan with pork. 3. Combine brown sugar, vinegar, soy sauce and remaining 1 tablespoon oil in small saucepan; brush some of the mixture over pork tenderloin. Roast pork and potatoes 10 minutes. 4. Meanwhile, bring remaining soy-sauce mixture to a boil over high heat. Boil until sauce is thickened, 5 minutes; remove from heat. 5. Brush half the sauce over pork and turn sweet potatoes. Roast 5 minutes more until sweet potatoes are tender and meat thermometer inserted in thickest part of pork registers 155F. 6. Cut pork into 3/4-inch-thick slices. Arrange on platter with sweet potatoes. Pour pan drippings and remaining sauce over pork. Sprinkle sweet potatoes with parsley. (C) Copyright 1997, Meredith Corporation, All Rights Reserved From: LHJ Recipe
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|Serving Size: 1 Serving (840g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 215 (17%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 436.8mg||134 %|
|Sodium 1394.8mg||48 %|
|Potassium 2908.8mg||77 %|
|Total Carbohydrate 117.6g||35 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 117g|
|Protein 141.5g||202 %|
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Calories per serving: 1278
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