T.G.I. Friday`s Maple-Cured Pork Loin with Sweet Potatoes
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Serves/Makes: 6
Ready in: > 5 hrs
***Maple-Cured Marinade***
- 1/2 cup soy sauce
- 1/4 cup dark beer
- 2 tablespoons dark molasses
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons grated fresh ginger root
- 2 cloves garlic, peeled, finely chopped
- 2 tablespoons light brown sugar
- 1/2 teaspoon cracked black pepper
- 1 tablespoon kosher salt
- 1/2 teaspoon cayenne pepper
***Pork***
- 2 pounds boneless pork loin
***Whipped Sweet Potatoes***
- 4 sweet potatoes, peeled, cut into 1-inch pieces
- 1 Granny Smith apple, peeled, cored and finely diced
- 1/2 cup heavy whipping cream
- 1/4 cup butter
- 2 teaspoons brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
In a small bowl or glass measure combine all the marinade ingredients. Place the pork loin in a baking dish, cover with the marinade and refrigerate 24 hours. Preheat the oven to 400 degrees F. Remove the pork loin from the marinade, place in a baking dish. Place in the oven, cover and cook for 1 hour or until cooked to medium. Meanwhile, in a large pot place the sweet potato pieces, cover with water and bring to a boil. Cook until tender, about 15 minutes. In a saucepan, combine the apple, heavy cream, butter, brown sugar and maple syrup. Bring to a simmer. Drain the potatoes and transfer to a mixer and whip with whisk. Gradually add the apple/cream mixture and whip until smooth. Add the salt and pepper to taste. Remove the pork from the oven and let stand a few minutes before slicing. Slice the pork loin and serve with the whipped sweet potatoes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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