Soy-Honey Pork with Sweet Potatoes

Preheat oven to 475 degrees F. In small bowl, whisk soy sauce, hoisin, honey, vinegar, ginger, and half of garlic until well blended. Pour into gallon-size resealable plastic bag. Add pork; seal bag and turn until pork is well coated. Set aside.

While pork marinates, peel sweet potatoes. Cut each into 1/2-inch-thick rounds. In large bowl, combine oil and remaining garlic. Add sweet potatoes, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Toss until well coated.

Transfer pork from marinade to center of 18" by 12" jelly-roll pan, shaking any excess marinade off into bag. Tuck tapered ends under pork to ensure even cooking. Arrange sweet potato rounds in single layer on pan around pork. Roast 10 minutes.

Meanwhile, transfer marinade to 2-quart saucepan. Heat to boiling on medium-high. Boil 3 minutes or until thickened and syrupy. Transfer half of marinade to small serving bowl; set aside. Turn sweet potatoes and pork over. Brush remaining marinade on pork. Roast 10 to 15 minutes longer or until temperature on meat thermometer, inserted into thickest part of pork, registers 155 degrees F and sweet potatoes are browned. Cover pork loosely with foil and let stand 5 minutes.

Cut green onions crosswise into 3-inch-long pieces. Then, cut each piece lengthwise into very thin slices. Cut pork into 1/2-inch-thick slices.

Transfer pork and sweet potatoes to large platter. Garnish with green onions and serve with reserved marinade.