Ingredients

• 4 cloves garlic, peeled
• 1/2 teaspoon salt
• 3 1/2 tablespoon molasses, divided
• 3 1/2 tablespoon lime juice, divided
• 2 teaspoons ground cumin
• Freshly ground black pepper, to taste
• 2 3/4-pound pork tenderloin, trimmed of fat
• 3/4 cup reduced-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 2 medium red onions, cut into 8 wedges each
• 3 medium sweet potatoes, peeled, halved lengthwise and cut into 1-inch slices
• 1 10-ounce p frozen whole okra
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves

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Cooking Directions

Step 1

Mash garlic and salt into a paste with the side of a chef's knife. Transfer to a large shallow dish. Stir in 2 tablespoons molasses, 2 tablespoons lime juice, cumin and pepper to taste. Add pork and coat well. Cover and marinate in the refrigerator, turning occasionally, for at least 1 hour or overnight.

Step 2

Preheat oven to 450°F.

Step 3

Whisk broth, remaining 1 1/2 tablespoons molasses, 1 1/2 tablespoons lime juice and oil in a 10-by-14-inch roasting pan. Add onions, sweet potatoes, okra and thyme; season with salt and pepper to taste and toss well. Cover tightly with foil.

Step 4

Bake the vegetables until sweet potatoes begin to soften, 25 to 30 minutes.

Step 5

Push the vegetables to sides of the pan. Place the pork in center and pour any remaining marinade over it. Roast, uncovered, until just a trace of pink remains in the center and an instant-read thermometer inserted in the thickest part registers 155°F, 30 to 35 minutes. Transfer the pork to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal. Serve with the vegetables.