Caribbean-inspired pork with sweet potatoes
Raw sweet potato(es)
1 large, peeled and thinly sliced
1 medium, thinly sliced
Reduced-sodium chicken broth
1 tsp, fresh, peeled and grated
Uncooked lean pork tenderloin
¾ pound(s), trimmed of all visible fat and cut into 12 (1⁄2-inch-thick) slices
2 medium, sliced
- Preheat the oven to 400°F. Tear off 4 (12-inch) squares of parchment paper or foil. Fold each one in half lengthwise and cut into heart shapes with the fold running vertically down the center. Open each heart to lie flat.
- Combine the sweet potato and apple in a medium bowl and spoon the mixture onto the center of one side of each heart.
- Combine the broth, ginger, salt, allspice, and cinnamon in the same bowl. With the heel of your hand, press the pork slices until they are 1⁄4 inch thick. Add to the spice mixture and toss to coat. Place the pork over the sweet-potato-and-apple mixture and sprinkle with the scallions. Fold the parchment over the pork. Starting at the top of each heart, make a series of tight, overlapping folds to seal the packets. Place on a baking sheet and bake until the pork is no longer pink and the sweet potatoes are tender, about 18 minutes. Open the packets carefully when testing for doneness, as steam will escape. Serve drizzled with any juices. Yields 3 slices pork and 3⁄4 cup sweet-potato mixture per serving.