Loin of Pork with Sweet Potatoes and Onions

Loin of Pork with Sweet Potatoes and Onions Recipe

Preparation time: 2 hours | Cooking time: 1 hour 20 minutes | Servings: 8

Introduction

This recipe for Loin of Pork with Sweet Potatoes and Onions is a delicious and hearty dish that is perfect for a special occasion or a family dinner. The combination of tender pork loin, sweet potatoes, and caramelized onions creates a flavorful and satisfying meal that is sure to impress your guests.

History

This recipe is a classic combination of flavors that has been enjoyed for generations. The sweetness of the sweet potatoes and onions pairs perfectly with the savory pork loin, creating a harmonious balance of flavors. This dish is often served during the fall and winter months when hearty and comforting meals are most appreciated.

Ingredients

6 lb (2.72 kg) pork loin with bones
2 garlic cloves, peeled
2 tsp coarse salt
0.5 tsp ground cinnamon
0.25 tsp ground cloves
0.13 tsp cayenne
3 tbsp brown sugar
1 tbsp red wine vinegar
1 tsp dried ground sage
3 tbsp olive oil
8 medium sweet potatoes
8 medium bermuda onions
1 tsp freshly ground black pepper

How to prepare

Wipe the loin with a damp cloth, then split the back and scrape or remove the feather bones for easier carving. Set aside.
In a mortar and pestle, pound the garlic, salt, cinnamon, cloves, and cayenne until it forms a smooth paste.
Add the sugar, vinegar, and sage to the paste and mix well.
Rub this mixture over the entire surface of the pork loin.
Place the loin on a rack in a roasting pan large enough to hold the meat, sweet potatoes, and onions. Let it sit at room temperature for 2 hours.
Preheat the oven to 400°F.
Rub the meat with 1 tbsp of oil.
Rub the sweet potatoes with another tablespoon of oil and arrange them around the loin.
Make a cross-shaped cut on top of each onion, going halfway through.
Rub the onions with the remaining oil and arrange them on the roasting rack around the loin and sweet potatoes.
Roast in the middle level of the oven for 1 hour and 20 minutes.
Remove from the oven and let it sit in a warm spot for about 10 minutes.
Transfer the loin to a serving platter, then sprinkle salt and freshly ground pepper in the middle of the opened onions. Arrange them and the sweet potatoes around the roast and serve.

Variations

Try using different spices or herbs to season the pork loin, such as rosemary or thyme.
Substitute the sweet potatoes with butternut squash or carrots for a different flavor profile.

Cooking Tips & Tricks

Make sure to let the pork loin sit at room temperature for 2 hours before cooking to ensure even cooking.

- Rubbing the pork loin with the spice mixture and letting it marinate for a few hours will help to enhance the flavor of the meat.

- Roasting the sweet potatoes and onions alongside the pork loin allows the flavors to meld together and creates a delicious side dish.

Serving Suggestions

This dish pairs well with a side salad or steamed vegetables. It can also be served with a side of rice or quinoa for a complete meal.

Cooking Techniques

Roasting the pork loin at a high temperature ensures that it cooks evenly and develops a nice crust on the outside.

- Cutting a cross-shaped cut on top of the onions allows them to caramelize and become tender during roasting.

Ingredient Substitutions

You can use boneless pork loin if you prefer, but adjust the cooking time accordingly.

- If you don't have sweet potatoes, you can use regular potatoes or another root vegetable.

Make Ahead Tips

You can prepare the spice rub and marinate the pork loin a day in advance to save time on the day of cooking.

- The sweet potatoes and onions can also be prepped ahead of time and stored in the refrigerator until ready to roast.

Presentation Ideas

Arrange the sliced pork loin on a platter with the roasted sweet potatoes and onions for a beautiful presentation. - Garnish with fresh herbs or a drizzle of balsamic glaze for an extra touch of flavor.

Pairing Recommendations

This dish pairs well with a glass of red wine, such as a Pinot Noir or Merlot.

- Serve with a side of crusty bread or dinner rolls to soak up the delicious juices.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F until warmed through, or in the microwave for a quick meal.

Nutrition Information

Calories per serving

- Approximately 600 calories per serving

Carbohydrates

- Sweet potatoes: 41g per serving

- Onions: 14g per serving

Fats

- Pork loin: 18g per serving

- Olive oil: 9g per serving

Proteins

- Pork loin: 48g per serving

Vitamins and minerals

Sweet potatoes: High in vitamin A and vitamin C

- Onions: Good source of vitamin C and fiber

Alergens

This recipe contains garlic and may not be suitable for those with garlic allergies.

Summary

This dish is a good source of protein, vitamins, and minerals. It is relatively high in carbohydrates due to the sweet potatoes, but is a well-rounded and satisfying meal.

Summary

Loin of Pork with Sweet Potatoes and Onions is a flavorful and satisfying dish that is perfect for a special occasion or a family dinner. The combination of tender pork loin, sweet potatoes, and caramelized onions creates a harmonious balance of flavors that is sure to impress your guests. Enjoy this delicious meal with a glass of red wine and good company for a memorable dining experience.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Loin of Pork with Sweet Potatoes and Onions. It was a crisp autumn day, the leaves falling gently from the trees, and I was browsing through an old cookbook that I had inherited from my own grandmother. As I turned the yellowed pages, a worn piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a recipe for a delicious-sounding dish that I had never tried before.

The recipe called for a loin of pork, sweet potatoes, onions, and a variety of herbs and spices. It seemed like the perfect meal to warm the soul on a chilly evening. I could almost smell the savory aromas wafting from the oven as the pork roasted to perfection.

I decided to give the recipe a try, and as I gathered the ingredients and began to prepare the dish, memories flooded back to me of all the recipes I had learned over the years. Some had been passed down through generations of my family, while others had been shared with me by friends and neighbors. Each one held a special place in my heart, a small piece of history and tradition that I cherished.

As the pork sizzled in the pan and the sweet potatoes caramelized in the oven, I thought about all the people who had taught me how to cook. My own mother, with her gentle hands and patient guidance, had shown me the basics of preparing a meal. My aunts and cousins had shared their favorite recipes with me, passing on the secrets of their own kitchens. And my friends had introduced me to new flavors and techniques, expanding my culinary horizons with each dish we shared.

I stirred the onions and watched as they softened and turned golden brown, releasing their sweet aroma into the air. The kitchen was filled with the comforting scent of roasting meat and vegetables, a symphony of flavors that promised a delicious meal ahead.

As I sat down to enjoy the finished dish, I marveled at how a simple recipe could bring so much joy and satisfaction. The tender pork melted in my mouth, the sweet potatoes added a touch of sweetness, and the onions provided a savory bite that tied everything together perfectly. It was a meal that spoke of home and hearth, of family and tradition, of all the love and care that went into preparing it.

I knew that this recipe would become a favorite in my own kitchen, a dish that I would make time and time again for loved ones and guests alike. And as I savored each bite, I gave thanks for all the people who had shared their knowledge and passion for cooking with me over the years. They had given me the gift of good food and good company, a legacy that I would always hold dear.

And so, as I finished my meal and cleaned up the kitchen, I felt a deep sense of gratitude for all the recipes that had come into my life. Each one was a treasure, a story waiting to be told, a connection to the past and the future. And as I closed the cookbook and put it back on the shelf, I knew that I would continue to explore new recipes, to learn new techniques, and to share the joy of cooking with others for many years to come.