Ingredients

1 Tbsp. garlic minced
salt
1/2 tsp. fresh ground black pepper
1/2 tsp. ginger
1 1/2 pound pork tenderloin
4 small sweet potatoes peel, cut 1/2 inch stick
2 Tbsp. olive oil divided
1/4 C. brown sugar, packed
1/4 C. balsamic vinegar
1/4 C. soy sauce
1 Tbsp. fresh parsley chopped

Cooking Instructions

Heat oven to 475. Mash garlic with 1/4 tsp. salt, the pepper and ginger to form a paste. Place pork in jelly-roll pan or large roasting pan; rub all over with garlic mixture. Toss sweet potatoes with 1 Tbls. oil and 3/4 tsp. more salt in large bowl. Arrange potatoes in jelly-roll pan with pork. Combine brown sugar, vinegar, soy sauce and remaining 1 Tbls. oil in small saucepan; brush some of the mixture over pork tenderloin. Roast pork and potatoes 10 minutes. Meanwhile bring remaining soy-sauce mixture to boil over high heat. Boil until sauce is thickened, 5 minutes; remove from heat. Brush half the sauce over pork and turn sweet potatoes. Roast 5 minutes more until sweet potatoes are tender and meat thermometer inserted in thickest part of pork registers 155. Cut pork into 3/4 inch thick slices. Arrange on platter with sweet potatoes. Pour any pan drippings and remaining sauce over pork. Sprinkle sweet potatoes with parsley.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)