WASHINGTON - Aviva Goldfarb, of the Six O'Clock Scramble, offers a weekly recipe for busy families.
This week's recipe is a rosemary-garlic roasted pork with whipped sweet potatoes. It's seasonal flavors and limited prep time (20 minutes!) makes this meal perfect for hectic weeknights or slower weekends.
Rosemary-garlic pork with whipped sweet potatoes
- 1 ½ - 2 lbs. boneless pork loin roast or pork tenderloin (or use bone-in chicken pieces)
- 2 Tbsp. olive oil
- 2 ½ tsp. minced garlic (about 5 cloves)
- 1 Tbsp. fresh or dried rosemary
- ½ tsp. kosher salt
- 3/4 tsp. black pepper
- 2 ½ lbs. sweet potatoes (about 5 potatoes), peeled and chopped into 1-inch pieces
- 1 - 2 Tbsp. butter or margarine, to taste
- 1 - 2 Tbsp. maple syrup or brown sugar, to taste
- ½ cup nonfat milk
Preheat the oven to 400 degrees. Put the meat in a large roasting pan. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat.
If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.
Roast the meat for 30-40 minutes (check it after 25 minutes for pork tenderloin) until it is cooked through, or has an internal temperature of 160 degrees. Cut it into slices to serve it.
While the meat is cooking, cover the peeled and chopped sweet potatoes with water in a large saucepan and bring it to a boil over high heat. Simmer the potatoes until they are fork tender, 10-15 minutes.
Drain them thoroughly, and whip them in a mixing bowl with the butter or margarine, syrup or sugar, and milk, until they are smooth. [Optional: Transfer the whipped potatoes to a small casserole and put them in the oven with the pork roast until the tops of the potatoes start to brown.]
Serve them hot.
You can also cook the pork in a slow cooker. Follow the pork recipe as above, placing the pork in the slow cooker and covering with rub mixture. Cook for three- to-four hours on high or seven-to-eight hours on low.
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