Saturday Night Specials

I just finished looking up the description for sweet potatoes and yams according to google they are one in the same. I always thought that they were different potatoes. When I bought the sweet potatoes for this dish I was very surprised that the outside was dark orange and the inside was light yellow. But to my surprise the taste was the same even though the color was different. I was hoping they would change color as they cooked, not happening. I did not plan it that way but this recipe is for two it would be very easy to add to make for a whole family. The hardest part of the recipe was finding the Caribbean jerk seasoning. It was worth the hunt at the grocery store it mixed with the brown sugar added so much flavor and sweetness to the tender meat. This recipe is a keeper. I know what they say about H1N1 but I bought the pork tenderloin way before we had a problem with pork. The pork was just the way I like it so tender it fell apart before we could take the picture. The apples and cranberry adds a little sweetness to the meat. I like the fact of no pans to wash and we didn't heat up the house. We let Mikey try it and he loved it.
Rolled Pork Tenderloin ans Sweet Potatoes

2 tablespoons brown sugar
1/2 teaspoon Caribbean jerk seasoning
1 (3/4-lb) pork tenderloin
1 small apple, thinly sliced
2 tablespoons sweetened dried cranberries
1 large dark orange sweet potato, peeled, cut into 1/2-inch thick slices
2 tablespoons water
2 teaspoons all- purpose flour

Spray 2-1/2 to 3-1/2 quart slow cooker with nonstick cooking spray. In small bowl, combine brown sugar and Caribbean jerk seasoning; mix well.
Place pork tenderloin between 2 sheets of waxed paper or plastic wrap. Pound with rolling pin or flat side of meat mallet until 1/2 inch thick. Sprinkle pork with 1 teaspoon brown sugar mixture. Top evenly with apple slices and cranberries. Starting with one short side, roll up, tucking in fruit while rolling. Secure with string.
Place sweet potato slices in sprayed slow cooker. Top with pork roll. Sprinkle pork and sweet potatoes with remaining brown sugar mixture.
Cover; cook on low setting for 4 to 5 hours.
About 5 minutes before serving, in 1- cup microwave-safe measuring cup, combine water and flour; blend well. Remove pork from slow cooker; place on cutting board. Remove sweet potatoes from slow cooker; place on serving platter. Pour juices from slow cooker into flour mixture; mix well. Microwave on High for 30 to 60 seconds or until mixture boils and thickens slightly, stirring once halfway through cooking. Cut pork into slices; place over sweet potatoes on platter. Pour sauce over top. If desired, add salt and pepper to taste.