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Jerk Pork and Sweet Potatoes with Pineapple-Lime Slaw

3 small sweet potatoes
1 tsp. olive oil
4 tsp. jerk seasoning
1 whole pork tenderloin
2 limes
8 oz. shredded cabbage mix for coleslaw
1 c. fresh pineapple chunks


Preheat oven to 450 F. Grease 15 1/2" by 10 1/2" jelly-roll pan. Prepare Jerk Pork and Sweet Potatoes: In large bowl, toss sweet potatoes with oil and 1/2 teaspoon jerk seasoning until evenly coated. Arrange potatoes around edges of prepared pan in single layer, leaving space in center to add pork later. Roast potatoes 5 minutes. On waxed paper, rub pork with remaining 3 1/2 teaspoons jerk seasoning to coat. Place pork in center of pan. Roast pork and potatoes 15 to 18 minutes or until meat thermometer inserted in center of pork reaches 155 F. Internal temperature will rise to 160 F upon standing. Meanwhile, prepare Pineapple-Lime Slaw: From limes, grate 1 1/2 teaspoons peel and squeeze 2 tablespoons juice. In bowl, combine lime peel and juice, cabbage mix, pineapple, and 1/2 teaspoon salt; toss to combine. Makes about 3 1/2 cups. When pork is done, transfer to cutting board. Slice pork and serve with potatoes and slaw. Each serving pork with potatoes: About 175 calories, 17 g protein, 18 g carbohydrate, 4 g total fat (1 g saturated), 2 g fiber, 45 mg cholesterol, 225 mg sodium. Each serving slaw: About 25 calories, 1 g protein, 6 g carbohydrate, 0 g total fat, 1 g fiber, 0 mg cholesterol, 205 mg sodium.

Source: www.delish.com