Caribbean Pork With Sweet Potatoes

Caribbean Pork With Sweet Potatoes
3-pound boneless pork top loin roast (single loin)
1/3 cup Worcestershire sauce plus a dash of hot pepper sauce
3 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
2 large sweet potatoes, peeled and cut into 1- to 2-inch pieces (1 to 1 1/4 pounds)
1 green onion, slivered
Mango-Jicama Salsa (recipe follows)
Trim fat from pork. Combine 3 tablespoons of the Worcestershire sauce, the garlic and thyme. Brush sauce mixture on all sides of pork. Cover and refrigerate 30 minutes.
Place pork on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325 degree oven for 45 minutes.
Meanwhile, cook sweet potatoes in boiling, lightly salted water about 8 minutes or just until tender; drain. Toss with remaining Worcestershire sauce.
Place sweet potatoes around pork in pan. Continue roasting about 45 minutes or until thermometer registers 155 degrees. Remove pork from oven; cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) Sprinkle green onion over sweet potatoes.
To serve, slice one-third of the pork. Serve sliced pork with the sweet potatoes and mango-jicama salsa.
(To store remaining pork, cut it into bite-size strips; divide the strips into two portions, and place each half quantity into a self-sealing plastic bag or freezer bag. Seal and refrigerate for up to 3 days, or label and freeze up to 3 months.)
Serves four.
Nutrition values per serving of pork, sweet potatoes and salsa: 374 calories, 6 g fat, 51 g carbohydrates, 5 g fiber, 28 g protein, 71 mg cholesterol, 273 mg sodium.
"Make-Ahead Cooking" by Better Homes and Gardens (Meredith, $24.95)