Ginger Ale Marinated Pork Loin with Caramelized Sweet Potatoes

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I have now made this pork loin about 8 times over the last few years. It is by far the best roast. Everyone that I make it for agrees. It's so flavorful and juicy that I have to stop my son from licking his plate. I have also altered the recipe a bit so that it fits into my glass casserole dish for marinading. I just only 2c of Gingerale and substitute ANY wine in the house, including red. I also go a little lighter on the red pepper, because my little guy doesn't like spicy. Also, I use cornstarch to thicken sauce. I always find 4 pound pork loins at store, so I end up baking it for 1hr 20 minutes. LOVE IT!!

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Delicious! Only used 2c. chicken broth and added cornstarch to make a thick sauce. This is a keeper!

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BEST pork I ever had. Everyone we make it for agrees. We make this every christmas now for a big crowd. The gravy is the best. I don't understand how anyone can interpret this recipe as bland. Its anything but bland. Its the most flavorful and moist pork recipe I have ever had. With all of the marinade/gravy ingredients, how can this be bland if you are following the recipe's instructions? Ginger, cardamom, soy sauce, sherry, gingerale, garlic - these are not mild ingredients. They work so well together though! I'm glad we tried it.

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This was quite good. I used a 2 lb pork loin and cooked it for only 40 minutes and it came out perfectly. I made a few changes to the recipe, but nothing substantial. I used 1/2 teaspoon ground cardamon instead grinding the seeds myself. I did not add the stock to the marinade. Instead I added about 1/2 tablespoon of flour to the pan drippings, then added the 1/2 cup sherry, and then added the leftover marinade (I discarded the solids, and let it reduce by half. It made a wonderfully sweet sauce, almost a glaze, for the meat. My boyfriend, a picky eater, had 3 servings of the pork. The sweet potatoes were quite good, too. I used maple syrup instead of cane syrup. They were very sweet, perhaps too sweet for some, but I thought they were delicious.

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my husband is not a fan of pork, but i like it so i cook it anyway and he could not stop raving about this one! the sauce had just the right amount of spice and i love anything i can marinate the day before.

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I LOVE to cook and always reference the Food Network for any new recipes they may have to help "spice up" our normal holiday menus, however this recipe fell far short from any other I have made from this site!!! It was bland and extremely disappointing!!! On paper it sounded delicious, but in reality it was definitely NOT!!! My family is used to food full of flavor and "pizzazz" (things which this dish completely lacked so if yours has similar tastes, I would look to another chef/pork recipe before trying this one so as to save yourself some time, effort, and money!!!

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This was a great recipe! Just the right mix of sweet and salty. I used a pork tenderloin and it was wonderful!

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A great dish for a dinner party. I made it last night for my dad's B-day party and it was so good! Everyone loved it and it made the perfect amount. I marinated over night. It was so easy. I also made the sweet potatoes. They were not as easy for me, but I used our second oven which doesn't get the right temp. So they were becoming dry looking on top, but still crunchy. The pork was almost done so I through them in the microwave for about 10 minutes and they were perfect! Everyone loved them. They had the best flavor!!

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The pork and sweet potato combination was absolutely delicious. My guests raved. Recipe recommended the meat should be done at 155 degrees but that was a little too pink for my taste. 165 degrees was much better.

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This recipe is excellent. The marinade goes with the pork well and has just the tiniest hint of spice. Very tasty.