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 LEE BOYLES WESTON, WI
PREP: 20 MIN. • BAKE: 55 MIN. + STANDING • MAKES: 6 SERVINGS
1 pound sweet potatoes (about 2 medium)
2 medium apples
1 medium orange
1 teaspoon salt
1 /2 teaspoon pepper
1 cup orange juice
2 tablespoons brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 pork tenderloins (about 1 pound each)
1. Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1 /4 -in.-thick slices. Arrange on a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
2. In a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high for 1-2 minutes or until thickened, stirring every 30 seconds. Stir until smooth.
3. Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast for 45-55 minutes longer or until a thermometer inserted in the pork reads 145° and the sweet potatoes and apples are tender. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
PER SERVING 4 ounces cooked pork with 1 cup sweet potato mixture: 325 cal., 5g fat ( 2g sat. fat ) , 85mg chol., 467mg sod., 36g carb. ( 21g sugars, 3g fiber ) , 32g pro. Diabetic Exchanges: 4 lean meat, 2 starch.