Cooking Directions

• Set the oven to 425°F. Place the sweet potatoes into a large roasting pan.  Season as desired and toss with 1 teaspoon oil.  Push the sweet potatoes to the sides of the pan.  Place the pork in the center of the pan.  Rub the pork with 1 teaspoon oil.  Season the pork as desired, then sprinkle with the rosemary.
• Roast for 20 minutes or until the pork is cooked through and the sweet potatoes are tender. Let the pork stand for 10 minutes before slicing.
• While the pork is roasting, heat the remaining oil in a 2-quart saucepan over medium heat. Add the shallot and cook until tender, stirring occasionally. Add the bourbon and cook for 1 minute.
• Stir the cornstarch, broth, orange juice, molasses and brown sugar in a small bowl until the mixture is smooth.  Add the cornstarch mixture to the saucepan and cook and stir for 10 minutes or until the mixture boils and thickens.   Stir in the orange zest.  Season to taste.  Serve the sauce with the pork and sweet potatoes.

Ingredients

• 2 medium sweet potato, peeled and cut into 1/4-inch thick slices (about 3 cups)
• 3 teaspoons vegetable oil
• 1 pound boneless pork tenderloin
• 0.5 teaspoon dried rosemary leaves or dried thyme leaves, crushed
• 0.25 cup chopped shallot or onion
• 2 tablespoons bourbon
• 1 tablespoon cornstarch
• 1.5 cups Swanson® Chicken Broth
• 2 tablespoons orange juice
• 2 tablespoons molasses
• 2 tablespoons packed brown sugar
• 1 tablespoon orange zest