Nothing goes together like roast pork, applesauce and sweet potatoes. You can make your own applesauce from apples that have gone a little softjust cut them up and cook with a little sugar, cinnamon and lemon juice. Leftovers from this soul-satisfying dinner make a great lunch the next day. You could also top a salad with the sliced pork. Kristen Browning- Blas
Herb-Orange Pork Tenderloin
Watch for pork tenderloins to go on sale or root through the freezer — you might just have one in there. You probably have the rest of the ingredients in the pantry. And feel free to play around with the spices. Adapted from a recipe by Judith Choate, makes dinner for 4 with lunch leftovers for 1 or 2.
Ingredients
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon cinnamon
1/4 teaspoon garlic powder or 1 clove garlic, minced
1/4 teaspoon salt
2 1-pound pork tenderloins
1/4 cup orange marmalade, crabapple jelly or peach preserves
Cooking spray
Directions
Preheat oven to 450 degrees.
Combine first 6 ingredients in a shallow dish. Trim fat from pork. Brush pork with marmalade and roll each tenderloin in spice mixture. Place pork on a broiler pan coated with cooking spray. Insert an oven-proof meat thermometer in the thickest part of the pork. Bake 25 minutes or until thermometer 160 degrees. Cover and let stand 10 minutes before slicing and serving.
So Good Sweet Potatoes
From Sue Henderson, makes 8 servings.
Ingredients
3 cups cooked mashed sweet potatoes or yams (or 1 16-ounce can Bruce’s Yams)
1/2 cup sugar
2 eggs, beaten
1/2 teaspoon salt
1/4 cup ( 1/2 stick) butter, melted
1/2 cup milk
1 1/2 teaspoons vanilla
TOPPING
1/2 cup brown sugar
1/3 cup flour
1/3 cup chopped nuts
1/3 stick butter, melted
Directions
Combine first seven ingredients and pour into a 1/2-quart greased baking dish. Combine topping ingredients and sprinkle over yam mixture. Bake at 350 for 35 minutes.
