Pull out the roasting pan for a hearty old-fashioned supper like Grandma used to make. Source: EatingWell Magazine, January/February 1999

Ruth Cousineau


Ingredient Checklist


Instructions Checklist
  • Mash garlic and salt into a paste with the side of a chef's knife. Transfer to a large shallow dish. Stir in 2 tablespoons molasses, 2 tablespoons lime juice, cumin and pepper to taste. Add pork and coat well. Cover and marinate in the refrigerator, turning occasionally, for at least 1 hour or overnight.

  • Preheat oven to 450 degrees F.

  • Whisk broth, remaining 1 1/2 tablespoons molasses, 1 1/2 tablespoons lime juice and oil in a 10-by-14-inch roasting pan. Add onions, sweet potatoes, okra and thyme; season with salt and pepper to taste and toss well. Cover tightly with foil.

  • Bake the vegetables until sweet potatoes begin to soften, 25 to 30 minutes.

  • Push the vegetables to sides of the pan. Place the pork in center and pour any remaining marinade over it. Roast, uncovered, until just a trace of pink remains in the center and an instant-read thermometer inserted in the thickest part registers 155 degrees F, 30 to 35 minutes. Transfer the pork to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal. Serve with the vegetables.


Make Ahead Tip: The pork can be marinated overnight.

Nutrition Facts

230 calories; 6.7 g total fat; 1.7 g saturated fat; 74 mg cholesterol; 428 mg sodium. 819 mg potassium; 17.2 g carbohydrates; 2 g fiber; 12 g sugar; 25.3 g protein; 195 IU vitamin a iu; 13 mg vitamin c; 79 mcg folate; 89 mg calcium; 2 mg iron; 85 mg magnesium; 1 mg thiamin; 6 g added sugar;