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Molasses Marinated Pork with Roasted
Root Vegetables and Plantains
2 cups boiling water
1/4 cup molasses
1/4 cup brown sugar
1 clove garlic, crushed
1/4 teaspoon ground cloves
3 teaspoons salt
Pinch black pepper
2 pounds pork tenderloins, trimmed of all visible fat
2 large sweet potatoes, peeled and cut into 1-inch pieces
2 large russet potatoes, peeled and cut into 1-inch pieces
2 ripe plantains (heavily spotted yellow to brown), peeled and
cut into 1-inch pieces
2 large carrots, peeled, quartered and cut into 1-inch pieces
1 large red onion, cut in half and sliced thin
5 tablespoons olive oil
The night before or early in the day, combine the boiling water,
molasses, brown sugar, garlic, ground cloves, 2 teaspoons of the
salt, and black pepper in a large, shallow dish. Cool to room tem-
perature. Add the pork tenderloins, cover and refrigerate overnight
or at least 3 hours (meat should be submerged in marinade).
Place the Ribbed Grill Pan in the MAXIM
®
Oval Roaster/Grill Pan
Base.
Combine the vegetables in a large mixing bowl and toss with 4
tablespoons of the olive oil, the remaining teaspoon of salt, and
pepper, to taste. Place in the pan, cover with the Lid and turn the
Lid Knob to vent.
Turn the Temperature Dial to 425ºF. Roast vegetables 30 minutes.
Turn a couple of times so that they brown evenly on all sides.
Remove the tenderloins from the marinade and pat dry with paper
towel. Brush with remaining tablespoon of olive oil. Season with
salt and black pepper. Push the vegetables to sides of the pan
and place the pork in the center. Cover with Lid. After 15 minutes,
turn over and roast 10 to 15 minutes longer, or until meat is only
slightly pink in the center. Cut into 1/4-inch slices.
Makes 4 to 6 servings
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