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1
In a large non-reactive baking dish, place the pork loin.
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2
In a medium bowl, combine the ginger ale, soy sauce, 1/2 cup of the sherry, honey, ginger, the onion, garlic, cardamom, and red pepper flakes.
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3
Pour over the pork, cover tightly and refrigerate 12 to 24 hours, turning occasionally.
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4
Preheat the oven to 350 degrees F.
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5
Remove the meat from the marinade and reserve.
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6
Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan.
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7
Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour.
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8
Remove the roast from the oven and place on a platter.
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9
Tent with aluminum foil and let rest for 10 to 15 minutes before carving.
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10
Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil.
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11
Cook at a brisk simmer for 5 minutes.
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12
Place the roasting pan over 2 burners over medium-high heat.
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13
Add the remaining 1/2 cup sherry and cook, stirring to deglaze the pan.
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14
Pour the juices into the saucepan with the remaining marinade.
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15
Add the chicken stock and cook until reduced by almost half.
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16
Whisk in the butter and remove from the heat.
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17
Adjust the seasoning to taste.
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18
Strain into a sauceboat or decorative bowl.
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19
To serve, arrange the sweet potatoes in the middle of the plate, the haricots verts to the side, and slices of pork around the top.
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20
Drizzle with the sauce and serve immediately.
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21
Preheat the oven to 350 degrees F. Grease a large baking dish with the butter.
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22
Toss the sweet potatoes in a large mixing bowl with the brown sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice, and cinnamon to coat evenly.
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23
Pour them into the prepared pan and roast until fork-tender, about 1 hour.
