1 jar hoisin sauce
2 tbsp each honey and rice vinegar
4 scallions, finely chopped
2 lg. sweet potatoes, cut into strips
1 lb asparagus, trimmed
3 tsp olive oil
1/4 tsp salt
1 lb loin end pork roast
Place racks in oven to divide in thirds. Preheat oven to 500°F. Line 2 rimmed baking pans with foil, spray with cooking spray.
In bowl, whisk 1/3 cup hoisin sauce, honey, vinegar and scallions until blended. Reserve for serving. Place sweet potatoes on one baking sheet, asparagus on the other. Toss potatoes with 2 tsp oil. Toss asparagus with 1 tsp oil. Sprinkle both with salt.
Move potatoes to one side of pan and add pork. Brush with remaining hoisin sauce. Roast pork and potatoes on top shelf of oven for 15 minutes.
Remove pan from oven, and gently toss potatoes and turn pork. Return to oven, roast pork and potatoes on top shelf, asparagus on bottom shelf for 10 minutes. Slice pork and serve with hoisin sauce.
Save by using Asparagus and Serve with Bush's Baked Beans.
Prices Valid February 14, 2016 to February 20, 2016
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