Makes 9—10 servings

Ingredients:

• 1 rack of pork loin, center cut, with 9 to 10 bones
• 2 cups cane syrup
• 2 cups Creole mustard
• 1/2 cup onion, diced
• 1/4 cup celery, diced
• 1/4 cup carrots, diced
• 3 medium sweet potatoes, cut into rounds
• 1 cup water or stock

Instructions:

Trim excess fat from pork. Combine cane syrup and Creole mustard. Rub pork loin liberally with this mixture and marinate overnight. Reserve remaining marinade for sweet potatoes. Preheat oven to 375°F. Place pork loin in roasting pan with onion, celery and carrots. In a separate pan, arrange sweet potato slices and pour cane syrup marinade over. Place pork and sweet potatoes in oven. Cook pork loin uncovered for 15 minutes; reduce heat to 300°F, and cook until brown, about 1 hour (or until the internal temperature of meat is 155°F). Five minutes prior to removing from oven, add 1 cup water or stock to bottom of pan to increase pan drippings for pork loin. Remove pork loin from roasting pan; let stand for 15 minutes. Cut into chops. To serve, place chop on plate, pour 1/2 ounce of pan drippings over chop. Arrange sweet potatoes on plate and top with sugar cane syrup glaze drippings.