Ok, so I’m going to take a break from the dull origin story and in honor of Valentine’s Day here’s this week’s recipe. This is something to shake things up & try something different. This recipe can be found on the weight watchers website but it’s one that I’ve now made a couple times and have really enjoyed it so I wanted to share it.
1 large sweet potato (uncooked, peeled, thinly sliced)
1 small apple (cored, thinly sliced)
2 tbsp dark brown sugar (packed)
½ cup apple juice
1 tsp ginger (peeled, grated)
¼ tsp salt
1/8 tsp cinnamon
¼ tsp ground allspice
¾ lb pork tenderloin (trimmed, uncooked, cut into 12 ½ inch slices
2 medium scallions (sliced)
Preheat oven to 400 F. Tear off four 12-inch squares of parchment paper or foil; fold each in half, lengthwise, and cut into a heart shape with the fold running vertically down the center. Open each heart to lie flat.
In a medium bowl, mix sweet potato, app and brown sugar, spoon onto center of one side of each heart.
In same bowl, mix apple juice, ginger, salt, allspice and cinnamon. With hell of your hand, press pork slices to ¼ inch thickness; add to spice mixture and toss to coat. Place pork over sweet potatoes; sprinkle with sliced scallions. Fold parchment over pork. Starting at top of each heart, make a series of light overlapping folds to seal packets. Place on a baking sheet, bake until pork is no longer pink and sweet potatoes are tender, about 18 minutes. Open packets carefully when testing for doneness, as steam will escape. Serve, drizzled with any juices and garnished with chopped scallions.
This pairs nicely with the weight watcher recipe for thai coconut-pineapple rice & for 12 points you have an adventurous meal to spice up your pallet and leaves room for dessert J