August 24th, 2012
Recipe by LeeAnne Wright
Set one oven rack to the upper level and the other to the bottom half, then preheat oven to 400°F.
Steam sweet potatoes in covered pot for 25 minutes or until tender. Drain, reserving water for baby meal. Transfer sweet potato back to pot and mash with butter and nutmeg. Keep warm.
In a small saucepan, stir together vinegar, maple syrup and soy sauce. Over high heat, bring to a boil; reduce heat to medium and cook until mixture has reduced to a syrupy consistency—about 10 minutes.
On a large rimmed baking sheet, toss apples and onion with 1 teaspoon oil. Arrange in a single layer. Season apples with salt and pepper. Bake in the oven on the lower rack for 15 minutes. Cover with foil when done.
In an ovenproof skillet, add remaining oil and place over high heat. Season pork with salt and pepper. When pan is hot, sear pork on all sides, turning after 2 minutes. Brush pork with glaze and roast on the upper rack for 10 minutes. Remove and brush with glaze. Roast for another 10 minutes or until pork registers 150°F.
Transfer pork to a cutting board, and let rest 10 minutes. Slice pork and serve with sweet potato mash and top with apples and onions. Drizzle remaining glaze over each serving.
394 calories, 12 g fat, 64 mg calcium, 652 mg sodium, 47 g carbohydrates, 5 g fibre, 27 g protein. Excellent source of vitamin A, thiamin, niacin, vitamin B12 and zinc; good source of vitamin C and magnesium.