1. Heat oven to 475F. Mash garlic with 1/4 teaspoon salt, the pepper and ginger to form a paste. Place pork in jelly-roll pan or large roasting pan; rub all over with garlic mixture. 2. Toss sweet potatoes with 1 tablespoon oil and 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 prok tenderloin. Roast pork and potatoes 10 minutes. 4. Meanwhile bring remaining soy-sauce mixture to boil over high heat. Boil until sauce is thickened, 5 minutes; emove 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" thick slices. Arrange on platter with sweet potatoes. Pour any pan drippings and remaining sauce over pork. Sprinkle sweet potatoes with parsley. Recipe By : Ladies Home Journal - February, 1995 From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 6|
|Calories from Fat: 46 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 72.8mg||22 %|
|Sodium 280.5mg||10 %|
|Potassium 780.1mg||21 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 34.3g|
|Protein 25g||36 %|
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Calories per serving: 298
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