Molasses-Glazed Roast Pork & Sweet Potatoes

This recipe has a TON of flavor, I suggest serving it with a side of applesauce sprinkled with cinnamon, it will complement the spices in the molasses glaze. The complete recipe can be found in the Williams Sonoma Weeknight Fresh and Fast cookbook on page 154. Enjoy!

Molasses-Glazed Roast Pork & Sweet Potatoes

serves 4

Ingredients You Will Need:

2 pork tenderloins, about 10-12 ounces each

coarse sea salt and fresh ground black pepper

1/4 cup light molasses (however, I could not find light, use whatever you can find-it will just change the color of your glaze a bit)

1/4 cup dijon mustard

1 tbsp fresh rosemary, minced

1 tsp red pepper flakes (I used a sprinkle of chili pepper, just to play with flavor a bit)

2 medium sized sweet potatoes, unpeeled

2  1/2 tbsp olive oil

1 minced shallot (I chose to leave this out)

1/2 cup low-sodium chicken broth (I use organic which is all-natural and low sodium)

Preheat oven to 400. Sprinkle the outside of pork lightly with salt and black pepper, set aside.

In a small bowl, combine the molasses, mustard, rosemary and pepper flakes; stir to combine. Microwave sweet potatoes in covered glass dish for 10 minutes to soften and cook most of the way through (this will save you a LOT of time!).

In a large ovenproof frying pan (I use a cast-iron skillet), heat 1 tbsp olive oil over medium-high heat. Add the pork, brown on all sides, about 6 minutes. Using a basting brush, slather pork with molasses mixture. Make sure you cover both pieces of meat entirely. Put frying pan or skillet in pre-heated oven and cook until the thickest part of the pork registers 145 degrees with a meat thermometer, about 15 minutes.

While the pork is cooking in the oven, slice the microwaved sweet potatoes into 1/2 inch thick slices. Arrange in a single layer on a baking sheet, sprinkle with sea salt and black pepper, drizzle with olive oil and bake in pre-heated oven for 15 minutes, or until tender and slightly brown on top.

Transfer the pork to a platter and let it rest. When potatoes are done, arrange them around the pork on platter.

Add shallot to frying pan and allow to cook over medium-high heat in pan drippings. Stir up the browned bits until the shallot begins to soften, about 3 minutes. Add remaining molasses mixture and chicken broth. Bring to a boil, stir frequently. Simmer until the sauce thickens slightly, about another 3 minutes.

Slice the pork and drizzle with sauce, do same with sweet potatoes. Serve immediately and bon appetit!