1 1/2 to 2 pounds pork loin filet

Salt and ground black pepper

2 tablespoons vegetable oil

1 cup low sodium fat free chicken broth or stock

2 tablespoons Steen’s Cane Syrup

1/2 cup Uncle’s Pepper Jelly

4 medium sweet potatoes, peeled and cut into 1/4-inch slices

2 granny Smith apples, cored and sliced into 1/4-inch slices

Preheat oven to 325 degrees. Dry pork loin with paper towels; season with salt and pepper. Heat oil in a large heavy pot and brown pork on all sides. Transfer pork to a 9×13-inch baking dish.

Add chicken broth or stock to pork. In a small pan, combine cane syrup and pepper jelly. Stir while heating to melt jelly into the cane syrup. Spread cane syrup mixture over pork loin. Add the sweet potatoes and apples surrounding the pork. Cover and cook in preheated oven basting after about 15 minutes. Bake until pork is done (internal temperature of 170 degrees), about 45 minutes. Remove pork from the pan.

Baste the potatoes and apples with pan juices and return to the oven while you slice the pork. Serve sliced pork with sweet potatoes and apples spooning pan juices over dish. Serves 4-6.

Rebecca Smith, Franklin