1 tea salt
1/2 tea ground cinnamon
1/2 tea ground cardamom
1/4 tea pepper
4-1/2 cups cubed peeled sweet potatoes
(about 1-1/2 lbs.)
4 tea olive oil, divided
2 pork tenderloins (3/4 lbs each)
4 large tart apples, peeled
preheat oven to 425*
In a small bowl, combine the salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon spice mixture and 3 teaspoons oil; toss to coat. Arrange potatoes in a single layer in a 15-in x 10-in. x 1-in baking pan coated with nonstick cooking spray. Bake, uncovered, at 425* for 10 minutes.
Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes. Bake for 15 minutes.
Cut each apple into eight wedges. Turn pork; arrange apples around meat. Bake 15 minutes longer or until a meat thermometer reads 160*.
Yield: 6 servings
This is the dinner Reggie picked to make for our neighbor Larry who is fresh out of the hospital. Only I ended up making it. The pork I used was a little different, but it turned out really good. I should really cook more, I wish I enjoyed as much as baking.