ROSEMARY-GARLIC PORK ROAST WITH WHIPPED SWEET POTATOES

1 1/2-2 lbs. boneless pork loin roast or pork tenderloin
2 Tbsp. olive oil
2 1/2 tsp. minced garlic, (about 5 cloves)
1 Tbsp. fresh or dried rosemary
1/2 tsp. kosher salt
3/4 tsp. black pepper
2 1/2 lbs. sweet potato, (about 5 potatoes). peeled and chopped into 1-inch pieces
1-2 Tbsp. butter or margarine, to taste
1-2 Tbsp. pure maple syrup or brown sugar, to taste
1/2 cup nonfat or low fat milk

Preheat the oven to 400 degrees. Put the meat in a large roasting pan. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Cook the meat for 30-40 minutes (check it after 25 minutes for pork tenderloin) until it is cooked through, or has an internal temperature of 160 degrees. Cut it into slices to serve it.

While the meat is cooking, cover the peeled and chopped sweet potatoes with water in a saucepan and bring it to a boil over high heat. Simmer the potatoes until they are fork tender, 10-15 minutes. Drain them thoroughly, and whip them in a mixing bowl with the butter or margarine, syrup or sugar, and milk, until they are smooth. [Optional: Transfer the whipped potatoes to a small casserole and put them in the oven with the pork roast until the tops of the potatoes start to brown.] Serve them hot.

Flavor Booster: Season the pork with extra freshly ground black pepper.

Tip: Pork can dry out quickly, so rely on your meat thermometer rather than appearance, to judge when it is done.


Number of Servings: 6

Recipe submitted by SparkPeople user EMCAZIER.