Jerk Pork and Sweet Potatoes with Pineapple-Lime Slaw

Preheat oven to 450° F. Grease 15 1/2" by 10 1/2" jelly-roll pan.

Prepare Jerk Pork and Sweet Potatoes:

In large bowl, toss sweet potatoes with oil and 1/2 teaspoon jerk seasoning until evenly coated. Arrange potatoes around edges of prepared pan in single layer, leaving space in center to add pork later. Roast potatoes 5 minutes.

On waxed paper, rub pork with remaining 3 1/2 teaspoons jerk seasoning to coat. Place pork in center of pan. Roast pork and potatoes 15 to 18 minutes or until meat thermometer inserted in center of pork reaches 155° F. Internal temperature will rise to 160° F upon standing.

Meanwhile, prepare Pineapple-Lime Slaw:

From limes, grate 1 1/2 teaspoons peel and squeeze 2 tablespoons juice. In bowl, combine lime peel and juice, cabbage mix, pineapple, and 1/2 teaspoon salt; toss to combine. Makes about 3 1/2 cups.

When pork is done, transfer to cutting board. Slice pork and serve with potatoes and slaw.

Each serving pork with potatoes: About 175 calories, 17 g protein, 18 g carbohydrate, 4 g total fat (1 g saturated), 2 g fiber, 45 mg cholesterol, 225 mg sodium.

Each serving slaw: About 25 calories, 1 g protein, 6 g carbohydrate, 0 g total fat, 1 g fiber, 0 mg cholesterol, 205 mg sodium.