Pull out the roasting pan for a hearty old-fashioned supper like Grandma used to make.

Source: EatingWell Magazine, January/February 1999


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; protein 25.3g; carbohydrates 17.2g; dietary fiber 2g; sugars 11.9g; fat 6.7g; saturated fat 1.7g; cholesterol 73.7mg; vitamin a iu 195.4IU; vitamin c 12.6mg; folate 78.9mcg; calcium 89.4mg; iron 2.3mg; magnesium 85.3mg; potassium 818.6mg; sodium 427.8mg; thiamin 1.2mg; added sugar 6g.

1 starch, 1/2 other carbohydrate, 1 vegetable, 3 lean meat, 1/2 fat