[Anonymous]

T.G.I. Friday’s Maple-Cured Pork Loin with Sweet Potatoes


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 tablespoons fresh thyme, finely chopped
2 tablespoons freshly grated ginger
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 400F degrees.

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.