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T G I Fridays Maple-Cured Pork Loin with Sweet Potatoes

Serves 6

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 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

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. 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.
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