Thursday, October 23, 2008

Honey Roasted Pork Tenderloin and Baked Sweet Potatoes

As soon as the temperatures begin to turn the slightest bit cool, I crave fall favorites like this.

Honey Roasted Pork Tenderloin

• 1/3 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons balsamic vinegar
• 2 (3/4 pound) pork tenderloins

Combine everything but the tenderloin in a small bowl. Pour over the tenderloin, which I usually have in a zip-top bag. I like to marinate it for a few hours or overnight.

(When I'm roasting just one pork tenderloin, I use the same amount of marinade because I like it, and also because me dividing fractions is not pretty.)

When you’re ready to cook the tenderloin, take it from the fridge so it come to room temperature.

Preheat oven to 450 degrees.

Roast for about 15 minutes, then decrease temperature to about 350 degrees and roast 45 minutes longer or so. Until it’s done, which most people is say is when the internal temperature is 160 degrees.

For baked sweet potatoes, wrap sweet potatoes in aluminum foil and bake. I know! It depends on the size of the potatoes as to how long it will take to bake. I’d say, on average, for around 30 to 45 minutes or so.

I like to split it open and dollop the sweet potato with butter and that’s it. You can add brown sugar and nutmeg and make it your own little sweet potato casserole if you like.

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