Soy-Honey Pork with Sweet Potatoes

1/4 cup(s) lower-sodium soy sauce
2 tablespoon(s) hoisin sauce
2 tablespoon(s) honey
1 tablespoon(s) rice vinegar
1 teaspoon(s) grated peeled fresh ginger
2 clove(s) garlic, crushed with press
1 whole pork tenderloin 1 1/4 lbs.
1 1/2 pound(s) sweet potatoes
1 tablespoon(s) vegetable oil
Salt
Pepper
2 green onions

Directions

Preheat oven to 475 degrees F. In small bowl, whisk soy sauce, hoisin, honey, vinegar, ginger, and half of garlic until well blended. Pour into gallon-size resealable plastic bag. Add pork; seal bag and turn until pork is well coated. Set aside.

While pork marinates, peel sweet potatoes. Cut each into 1/2-inch-thick rounds. In large bowl, combine oil and remaining garlic. Add sweet potatoes, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Toss until well coated.

Transfer pork from marinade to center of 18 inch by 12 inch jelly-roll pan, shaking any excess marinade off into bag. Tuck tapered ends under pork to ensure even cooking. Arrange sweet potato rounds in single layer on pan around pork. Roast 10 minutes.

Meanwhile, transfer marinade to 2- qt. saucepan. Heat to boiling and simmer gently for 3 minutes or until syrupy.
Transfer half of marinade to small serving bowl and set aside. Turn sweet potatoes and pork over and brush remaining marinade on pork. Roast 10 to 15 minutes longer. or pork registers 155 F.

Cover and let stand for 5 minutes.

Cut green onions crosswise and sprinkle across dish and serve.

PLEASE NOTE: I doubled the marinade and used to 2 lbs. of pork and it was So worth it. I also doubled the garlic. enjoy