In a small bowl or glass measuring cup combine all the marinade ingredients. Place the port loin in a baking dish cover with the marinade and refrigerate 24 hours. Preheat the oven to 400 degrees. Remove the port loin from the marinade place in a baking dish. Place in the oven, cover and cook for 1 hour or until cooked to medium. Remove the pork from the oven and let stand a few minutes before slicing.
In a large pot, place the sweet potato pieces, over with water and bring to a boil. Cook until tender, about 15 minutes. In a saucepan combine the apple, heavy cream, butter, brown sugar and maple syrup. Bring to a simmer. Drain the potatoes and transfer to a mixer and whip with whisk. Gradually add the apple/cream mixture and whip until smooth. Add the salt and pepper to taste.
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|Serving Size: 1 Serving (651g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 107 (24%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 34mg||10 %|
|Sodium 19081.7mg||658 %|
|Potassium 1149.3mg||30 %|
|Total Carbohydrate 53.7g||16 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 47.4g|
|Protein 37.2g||53 %|
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Calories per serving: 448
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