Ingredients
| 3 tablespoons Pickapeppa sauce* |
| 1 clove garlic, minced |
| 1/8 teaspoon dried thyme, crushed |
| 1 1-pound boneless pork top loin roast (single loin) |
| 2 large sweet potatoes, peeled and cut into 3/4-inch pieces (1 to 1-1/4 pounds total) |
| 1 recipe Mango-Jicama Salsa (see recipe below) |
| Fresh cilantro sprigs (optional) |
Preparation
| 1. In a small bowl combine 2 tablespoons of the Pickapeppa sauce, the garlic, and thyme; set aside. |
| 2. Trim fat from roast. Brush garlic mixture on all sides of roast. Place roast on a rack in a shallow roasting pan. Roast in a 325 degree F oven for 45 minutes. |
| 3. Meanwhile, in a medium saucepan cook sweet potatoes in boiling, lightly salted water about 8 minutes or just until tender; drain. Toss sweet potatoes with remaining 1 tablespoon Pickapeppa sauce. Place sweet potatoes around roast in pan. Continue roasting for 30 to 45 minutes more or until pork juices run clear (160 degrees F). |
| 4. To serve, slice pork. Serve sliced pork with sweet potatoes and Mango-Jicama Salsa. If desired, garnish with cilantro. |
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