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Today is September 27, 2022

Rosemary-Garlic Pork Roast with Whipped Sweet Potatoes

Main Dishes



1 1/2 to 2 lbs. boneless pork loin roast or pork tenderloin, or bone-in chicken pieces
2 Tbsp. extra-virgin olive oil
2 1/2 tsp. minced garlic (about 5 cloves)
1 Tbsp. fresh or dried rosemary
1/2 Tbsp. kosher salt
3/4 tsp. black pepper
2 1/2 lbs. sweet potatoes (about 5 potatoes), peeled and chopped into 1-inch pieces
1 Tbsp. trans fat-free margarine
1 to 2 Tbsp. pure maple syrup or brown sugar, to taste
1/2 cup nonfat or low-fat milk


Preheat oven to 400 F. Put the meat in a large roasting pan. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture over the top and sides of the meat. (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Roast the meat for 30 to 40 minutes (check it after 25 minutes for pork tenderloin) until it is cooked through, or has an internal temperature of 160 F. While the meat is cooking, cover the sweet potatoes with water in a large saucepan and bring to a boil over high heat. Simmer the potatoes until they are fork tender, about 10 to 15 minutes. Drain thoroughly and whip them in a mixing bowl with the margarine, syrup or sugar, and milk until they are smooth. (Optional: Transfer the whipped potatoes to a small casserole dish and put them in the oven with the pork roast until the tops of the potatoes start to brown.) Cut the meat into slices and serve with warm potatoes.
  Slow cooker directions: Follow the pork recipe as above, placing the pork in the slow cooker and covering with rub mixture. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. Prepare potatoes as directed above. Makes 6 servings of 3 ounces meat and 1/2 cup mashed potatoes.


From “Six O’Clock Scramble Meal Planner,” Aviva Goldfarb, American Diabetes Association

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