Colorful and tasty. We would definitely serve this meal to guests.
Servings: 4 (Plus leftovers for Roasted Pork Club)
Total time: 1 hour 15 minutes
Good for Guests
This meal was fan-freakin'-tastic. Every single bite was an explosion of flavor. We served the two dishes detailed below with a simple tomato and basil salad* (pictured above), mainly because we happened to have some tomatoes we needed to use. Saucy Sally thinks the Black Bean and Sweet Potato Salad would be good with a small amount of yellow rice. The second time we served this meal, we opted for corn on the cob as our second side. Delicious.
2 lbs center-cut boneless pork loin
4 tbsp + 1 tsp vegetable oil, divided
2 tsp fajita rub
Coarse salt & ground pepper
5 medium sweet potatoes, peeled and cut into ¾-inch cubes
¼ tsp red-pepper flakes (optional)
2 tbsp lime juice (from one lime), plus wedges for serving
1 can (14.5 oz) black beans, rinsed and drained
- Preheat oven to 450°, with racks set in upper and lower thirds. Place pork on a rimmed baking sheet. Rub with fajita rub. Roast on upper rack until an instant-read thermometer inserted in the thickest part of the meet registers 145°, 35 to 40 minutes.
- About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 tablespoons oil. Season with red pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack until tender, tossing once during cooking, 25-35 minutes.
- Remove pork loin from oven, and cover loosely with aluminum foil; let rest about 10 minutes. (Slice off 1/3 of meat and refrigerate for the Roasted Pork Club with Lemon Basil Mayonnaise.)
- In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes and beans; mix gently to combine.
- Thinly slice pork, and serve with salad and lime wedges.
* I believe Saucy Sally mixed small sliced tomatoes and fresh basil with olive oil and white wine vinegar to create this dazzling little dish.
2 comments:
I tried the black beans and sweet potato salad again tonight while you weren't here. I didn't time the potatoes. They were tender and tasted just fine but they mushed a little when tossed with the beans.
35 minutes for the meat and 30 for the sweet potatoes- but a little mushy when tossed- try 25
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