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Molasses-Glazed Pork with Sweet Potatoes

  • 20 m
  • 2 h 15 m
Ruth Cousineau
“Pull out the roasting pan for a hearty old-fashioned supper like Grandma used to make.”


    • 4 cloves garlic, peeled
    • ½ teaspoon salt
    • 3½ tablespoons molasses, divided
    • 3½ tablespoons lime juice, divided
    • 2 teaspoons ground cumin
    • Freshly ground black pepper, to taste
    • 2¾-pound pork tenderloin, trimmed of fat
    • ¾ cup reduced-sodium chicken broth
    • 1 tablespoon extra-virgin olive oil
    • 2 medium red onions, cut into 8 wedges each
    • 3 medium sweet potatoes, peeled, halved lengthwise and cut into 1-inch slices
    • 1 10-ounce package frozen whole okra
    • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves


  • 1 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.
  • 2 Preheat oven to 450°F.
  • 3 Whisk broth, remaining 1½ tablespoons molasses, 1½ 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.
  • 4 Bake the vegetables until sweet potatoes begin to soften, 25 to 30 minutes.
  • 5 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°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.
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