1 pound sweet potatoes, peeled and thinly sliced
1 large red bell pepper, cut into 1/2 inch squares
1 large green bell pepper, cut into 1/2 inch squares
3 cloves garlic, slivered
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup chicken broth, canned
2 tablespoons honey
1 tablespoon prepared mustard
2 teaspoons fresh lemon juice
1 pound well trimmed pork tenderloin
Preheat the oven to 425F. In a large bowl, combine the sweet potatoes, red and green bell peppers, the garlic, salt and black pepper, and toss until well combined. Spoon the vegetables into a 7 by 11 inch baking pan and toss with 1/3 cup of the chicken broth. Cover with foil and bake for 15 minutes. Meanwhile, in a small bowl, stir together the honey, mustard and lemon juice. Place the pork on top of the sweet potato mixture and brush with half of the honey mixture. Pour the remaining honey mixture over the vegetables. Roast uncovered for about 45 minutes, or until the pork is cooked through and the vegetables are tender. Remove the pork to a cutting board and let stand 10 minutes before slicing. Meanwhile, spoon 1 cup of the vegetable mixture into a food processor and purée with the remaining 1/3 cup chicken broth. Slice the pork and serve topped with the vegetable purée, with the roasted vegetables on the side. 4 servings
1 large red bell pepper, cut into 1/2 inch squares
1 large green bell pepper, cut into 1/2 inch squares
3 cloves garlic, slivered
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup chicken broth, canned
2 tablespoons honey
1 tablespoon prepared mustard
2 teaspoons fresh lemon juice
1 pound well trimmed pork tenderloin
Preheat the oven to 425F. In a large bowl, combine the sweet potatoes, red and green bell peppers, the garlic, salt and black pepper, and toss until well combined. Spoon the vegetables into a 7 by 11 inch baking pan and toss with 1/3 cup of the chicken broth. Cover with foil and bake for 15 minutes. Meanwhile, in a small bowl, stir together the honey, mustard and lemon juice. Place the pork on top of the sweet potato mixture and brush with half of the honey mixture. Pour the remaining honey mixture over the vegetables. Roast uncovered for about 45 minutes, or until the pork is cooked through and the vegetables are tender. Remove the pork to a cutting board and let stand 10 minutes before slicing. Meanwhile, spoon 1 cup of the vegetable mixture into a food processor and purée with the remaining 1/3 cup chicken broth. Slice the pork and serve topped with the vegetable purée, with the roasted vegetables on the side. 4 servings
