Asian Pork Tenderloins

Ingredients:

• 1 tablespoon chinese five spice
• 3 tablespoons vegetable oil, divided
• 2 (16oz) pork tenderloins
• 2 green onions, thinly sliced
• 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup water
• 1 cup fresh orange juice
• 1/4 cup soy sauce
• 2 tablespoons minced crystallized ginger
• 2 tablespoons rice wine or white wine vinegar
• 1 teaspoon garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon red crushed pepper
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions:

Stir together the chinese five spice and 1 tablespoon oil. Spread evenly over the pork, cover and chill for 30 minutes. Brown the pork in the remaining 2 tablespoons oil in a skillet over medium-high heat for 2 minutes on each side. Bake at 425° for 20 to 25 minutes or until a meat thermometer registers 160° in the thickest portion. Let the tenderloin stand for 10 minutes before slicing.

Combine the cubed sweet potatoes, 1 cup of water, orange juice, soy sauce, ginger, rice wine, garlic, salt, and red crushed pepper in a dutch oven. Bring the mixture to a boil, cover, reduce the heat and simmer for 20 to 25 minutes or until the sweet potatoes are tender. Stir together the cornstarch and 1 tablespoon of water, stirring until smooth, then stir into the sweet potato mixture. Bring to a boil over medium heat, stirring constantly for 1 minute or until the mixture is slightly thickened. Remove fromt he heat and serve.