Roast Pork Loin with Sweet-n-Spicy Sauce

Again, one of those great dinners that came about because we just didn’t want to go to the store.  We had some pork loins in the freezer, and I found some sweet potatoes rattling around in the cupboard, so I just improvised.  Came out fantastic!  Serve with wild rice and sauteed kale.  My beer suggestion is Brooklyn Brewing Company Pre-Prohibition Lager.


  • 1 1/2 lb. pork loin
  • Garlic powder, mustard powder, salt, pepper
  • 2 good-sized sweet potatoes
  • ~ 3 tblsp. olive oil
  • 1/4 cup orange juice
  • 1/4 cup water
  • 2 tblsp. red currant jelly (grape would also do)
  • 1/2 to 1 tblsp pureed chipotle en adobo
  • 1 to 2 tblsp corn starch (dissolved in water)
  • 1 1/2 to 2 tblsp brown sugar
  • 1/2 c. of raisins
  • 1/4 tsp. lemon zest


  1. Preheat oven to 400F.  Liberally rub pork loin with equal parts salt, pepper, garlic, and mustard and set aside.
  2. Cube sweet potatoes into bite-sized chunks.  Toss with olive oil and lay out in a 9 x 13 baking dish.  Salt and pepper.
  3. Put potatoes on top-rack of oven (bake for 45 minutes).  Heat cast-iron skillet to med-high heat.
  4. Sear pork loin on all sides (about 2 or three minutes a side).  On last side, place entire skillet in bottom rack of oven.  Roast for 35 to 45 minutes (until internal temp of 160).
  5. In small saucepan, mix orange juice, water, cornstarch, and jelly.  Bring to boil, then simmer for 5 or 10 minutes, until sauce thickens.  Stir in raisins, lemon zest, and brown sugar.  Simmer gently and adjust thickness of sauce with additional corn starch, if necessary.
  6. Meanwhile, prepare rice.
  7. Remove pork from oven and rest for 10-15 minutes.  Meanwhile, prepare kale.
  8. Slice pork into 1/2 slices.  To serve, fan out slices on the plate and drizzle with sauce!

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