Day 27: Cinnamon Pork & (Baked) Sweet Potato Fries

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Breakfast (4 min): egg skillet with kale, onions, and mushrooms; latte

Lunch (4 min): spinach salad with tomato, avocado, red bell pepper, feta cheese, and tuna (canned)

Dinner (20 min): cinnamon pork chop; sweet potato fries

Snacks: 1/2 apple with peanut butter

This cinnamon pork recipe could work for a variety of meats from pork tenderloin to chicken. I eyeballed the proportions and used it on a pork chop.

  • 3 tablespoons soy sauce
  • 3 tablespoons sherry or chicken broth
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons honey
  • 1 teaspoon ground cinnamon
  • 1 garlic clove, minced
  • 2 pork tenderloins (3/4 pound each)

In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate 4-6 hours. Remove the meat and grill or broil until done. If there is a lot of marinade left, heat it on the stove with additional chicken broth to make gravy. If desired, thicken with flour paste (1 Tbs flour mixed with a little water, which prevents flour clumps in the gravy).

To make sweet potato fries, preheat oven to 400 F. Cut the potato in half lengthwise, then thinly slice each half lengthwise to make long strips. Toss fries with oil and salt and place in a single layer on a cookie sheet. Bake until soft or crispy (depending on your preference), flipping fries halfway. If you prefer crispier fries, you can place the sheet on the top rack and broil them.

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