* PLUS Microwaving Time: 5 minutes, Roasting Time: 25 minutes
, or 2 cups sliced carrots
Preheat oven to 375F (190C). Prick potatoes and microwave on high for 5 to 6 minutes. Place carrots in centre of a large sheet of heavy foil. Drizzle with honey and water. Sprinkle with salt, pepper and ginger. Seal packet and place right on oven rack.
Stir orange concentrate with chili sauce and 2 teaspoons (10 mL) olive oil. Place pork on a baking sheet and spread with half the sauce. Slice microwaved potatoes in half lengthwise. Rub with 1 teaspoon (5 mL) olive oil and sprinkle with salt. Place potatoes, cut-side down, beside meat near baking-pan edges.
Roast in centre of oven for 15 minutes. Spoon remaining sauce over pork and turn potatoes. Continue roasting 10 to 15 more minutes until pork is browned and feels springy to the touch. Remove carrots from foil. Serve meat and veggies with a salad.
Nutrition (per serving)
A modern oven dinner featuring lean, yet succulent, pork tenderloin.