Instructions: 1. Heat oven to 475F. Mash garlic with 1/4 teaspoon salt, the pepper and ginger to form a paste. Place pork in jelly-roll pan or large roasting pan; rub all over with garlic mixture.

2. Toss sweet potatoes with 1 tablespoon oil and 3/4 teaspoon more salt in large bowl. Arrange potatoes in jelly-roll pan with pork.

3. Combine brown sugar, vinegar, soy sauce and remaining 1 tablespoon oil in small saucepan; brush some of the mixture over prok tenderloin. Roast pork and potatoes 10 minutes.

4. Meanwhile bring remaining soy-sauce mixture to boil over high heat. Boil until sauce is thickened, 5 minutes; emove from heat.

5. Brush half the sauce over pork and turn sweet potatoes. Roast 5 minutes more until sweet potatoes are tender and meat thermometer inserted in thickest part of pork registers 155F.

6. Cut pork into 3/4" thick slices. Arrange on platter with sweet potatoes. Pour any pan drippings and remaining sauce over pork. Sprinkle sweet potatoes with parsley.

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