June 23, 2018
Sweet Potato Meal

Roast Pork and Sweet Potato Salad

by Berkeley Wellness  

Sweet potatoes and plums are naturally sweet counterpoints to roast pork. If fresh plums aren’t in season, substitute ½ cup of bite-size pitted dried plums (prunes).


  • Orange-Glazed Roast Pork
  • ¼ cup cider vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons frozen orange juice concentrate
  • 2 teaspoons olive oil
  • 1 teaspoon light brown sugar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 pound sweet potatoes, peeled and cut into chunks
  • ½ pound Italian prune plums, cut into ½-inch-thick wedges
  • 1 stalk celery, halved lengthwise and thinly sliced crosswise
  • 2 scallions, thinly sliced


1. Roast the pork as directed. When cool enough to handle, thinly slice and cut the slices into ½-inch-wide strips.

2. Meanwhile, in a large bowl, whisk together the vinegar, soy sauce, orange juice concentrate, oil, brown sugar, ginger, and salt. Stir in any juices that have collected on the plate with the pork.

3. In a vegetable steamer, steam the sweet potatoes until tender, about 10 minutes. Add to the bowl with the dressing.

4. Add the plums, celery, pork, and scallions to the bowl and toss.

Makes 4 servings.

Nutrition per serving: 260 calories, 6g total fat (1g saturated), 4g dietary fiber, 34g carbohydrate, 20g protein, 620mg sodium.

A good source of: beta carotene, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C.