• 1 large uncooked sweet potato, peeled and thinly sliced
• 1 small apple, cored and thinly sliced
• 2 tbsp. dark brown sugar, packed
• 1/2 cup apple juice or apple cider
• 1 tsp. ginger root, peeled and grated or you can use a few dashes of dried ginger
• 1/4 tsp. salt
• 1/4 tsp. allspice
• 1/8 tsp. cinnamon
• 3/4 lb. pork tenderloin, trimmed and cut into twelve 1/2-inch slices
• 2 scallions, chopped (white and green parts) or you can use chives

Preheat the oven to 400°F.  Tear off four 12-inch squares of parchment paper; fold each in half.  Cut into a heart shape with the fold running vertically down the center.  Open each heart to lie flat.

In a bowl, mix the sweet potato and apple slices and the brown sugar; spoon off center on one side of each heart.  In the same bowl combine the apple juice, ginger, salt and cinnamon.  Add the pork slices and toss to coat.  Place 3 pork slices on top of sweet potato and apple mixture; drizzle just a little of the  juices and save the rest for serving.  Sprinkle with scallions or chives.

Fold parchment over pork mixture.  Starting at top of each heart, make a series of tight overlapping folds to seal.  Place on a baking sheet and bake until pork is no longer pink, about 20 minutes.  Open packets carefully as steam will escape and can be very hot.

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