Mee McCormick's Stuffed Sweet Potato with Maple Pulled Pork, Collard Greens & Candy Pecans
2 ½ lbs. of boneless pork loin roast
1 cup of maple syrup
4 tablespoons of Dijon Mustard
2 ½ tablespoons of apple cider vinegar
2 ½ tablespoons of tamari - or regular soy sauce.
Sea salt and black pepper to season
Preheat oven to 350 degrees
In a small bowl whisk together maple syrup, mustard, vinegar, tamari, sea salt, pepper. Place pork loin in a shallow roasting pan or ceramic Dutch oven. Spread glazing sauce evenly over the pork roast.
Roast pork in the preheated oven uncovered, until temperature measured with a meat thermometer reaches 145 degrees - this should take about an hour. Remove from oven; let rest about 10 minutes before slicing.
For stuffing your baked sweet potato I prefer small bite size pieces.
Baked Sweet Potatoes
4 to 6 Baked Sweet Potatoes
Scrubbed clean and place on a cooking sheet and roast at 350 for about 45 minutes or until soft and cooked through. Set aside.
Sauté Collard Greens
1 bushel of collard leaves - deveined and chopped to bite size.
2 teaspoons of crushed garlic
3 tablespoons of olive oil
1 tablespoon of Ume Boshi vinegar
¼ cup of water
In a skillet over medium heat add olive oil, then add garlic and cook for 3 minutes - do not brown garlic. Add chopped collards and water - cook until collards are bright and color and soft. Add ume boshi vinegar and toss. Set aside.
2 cups raw pecans halves
4 tablespoons of Coconut Oil or butter
4 tablespoons of coconut sugar
1 teaspoon of vanilla
1/8 cup of water
Melt coconut oil over medium- high heat. Add pecans and toss to coat. Add coconut sugar, stir until caramelized. Spread pecans on parchment paper and allow to cool & serve!
*I like to store them in a sealed container and use on salads or crush and top grilled chicken.
Open your sweet potato, drizzle a little maple syrup and place pork roast inside, next a layer of collard greens topped with candied pecans & another drizzle of maple syrup!