Orange-Glazed Pork with Sweet Potatoes

This evening Joan tried a new recipe with a pork tenderloin.
The sweetness and spices made for a tasty meal.
Served with Swiss chard.

Prep: 20 min.
Bake: 55 min. + standing
Makes: 6 servings

Ingredients:
1 pound of sweet potatoes (about 2 medium)
2 medium apples
1 medium orange
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 pork tenderloins (about 1 pound each)

Directions:
Pre-heat oven to 350˚. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange on a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high for 1-2 minutes or until thickened, stirring every 30 seconds. Stir until smooth.
Place pork over sweet potatoes mixture; drizzle with orange juice mixture. Roast 45-55 minutes longer or until a thermometer inserted into pork reads 145˚ and sweet potatoes and apples are tender. Remove from oven; tent with foil. Let pork stand for 10 minutes before slicing.