Instructions: To make pork and potatoes: Trim fat from pork. Combine 3 tablespoons of the Worcestershire sauce, the garlic and thyme. Brush sauce mixture on all sides of pork. Cover and refrigerate 30 minutes.

Place pork on a rack in a shallow roasting pan. Insert a meat thermometer.

Roast in a 325-degree oven for 45 minutes.

Meanwhile, cook sweet potatoes in boiling, lightly salted water about 8 minutes or just until tender; drain. Toss with remaining Worcestershire sauce.

Place sweet potatoes around pork in pan. Continue roasting about 45 minutes or until thermometer registers 155 degrees F. Meanwhile, prepare salsa as directed below.

Remove pork from oven; cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.)

Sprinkle green onion over sweet potatoes.

To serve, slice one-third of the pork. Serve sliced pork with the sweet potatoes and mango-jicama salsa.

To make salsa: In a medium mixing bowl combine pineapple, jicama, mango, tomato, green onion, jalapenos, lime juice and salt. Cover and refrigerate up to 24 hours.

Makes 3 cups.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

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