Position racks to divide oven in thirds. Preheat oven to 500. Line 2 rimmed baking pants with non stick foil. In a small bowl, whisk 1/3 cup hoisin sauce, honey, vinegar, and scallions until blended. Set aside.
Please sweet potatoes on 1 prepared baking pan, asparagus on the other. Toss potatoes with 2 tsp oil and asparagus with remaining 1 tsp oil. Sprinkle 1/4 tsp salt over both pans. Toss.
Move potatoes partially to 1 side of pan. Place pork on same pan with potatoes. Brush with remaining hoisin sauce. Roast pork and potatoes on top shelf 15 minutes.
Remove pan from oven. Gently toss potatoes and turn pork. Return to oven. Roast pork and potatoes on top, asparagus on bottom 10 minutes or until pork registers 155. Let pork rest 5 minutes. Slice and serve with hoisin honey sauce.
Originally Submitted
9/16/2013
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