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
- Preheat oven to 400F. Liberally rub pork loin with equal parts salt, pepper, garlic, and mustard and set aside.
- Cube sweet potatoes into bite-sized chunks. Toss with olive oil and lay out in a 9 x 13 baking dish. Salt and pepper.
- Put potatoes on top-rack of oven (bake for 45 minutes). Heat cast-iron skillet to med-high heat.
- 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).
- 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.
- Meanwhile, prepare rice.
- Remove pork from oven and rest for 10-15 minutes. Meanwhile, prepare kale.
- Slice pork into 1/2 slices. To serve, fan out slices on the plate and drizzle with sauce!