Name: Hot Honey Roasted Pork Loin and Sweet Potatoes
Total time: PT6600.0S
Yield: 4
Ingredients: 3/4 cup Honey; 1 Orange; 3 tablespoon Hot Sauce; 2 tablespoon Whole Grain Mustard; 1 1/2 teaspoon Crushed Red Pepper Flakes; 2 pound Boneless Pork Loin; 2 Sweet Potato; 2 tablespoon Olive Oil; 10 Sage Leaves; to taste Salt; to taste Ground Black Pepper

This is a simple, high impact Christmas centerpiece made with homemade hot honey and completed with perfectly-cooked sweet potatoes. Let your love fill the table with this roasted pork loin recipe this holiday.

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Main Dish

Dairy-Free

Paleo

Oven

Stove

Sheet Pan

Grain-Free

Protein Packed

Intermediate

Low Salt

Egg-Free

Soy-Free

Tomato-Free

Gluten-Free

Comfort Food

Christmas

Shellfish-Free

Dinner

Fall

Pork

Vegetables

Winter

Hot Honey Roasted Pork Loin and Sweet Potatoes

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Hot Honey Marinade

Honey

Orange

Hot Sauce

tablespoon

Whole Grain Mustard

Crushed Red Pepper Flakes

teaspoon

Pork Loin

Boneless Pork Loin

pound

Sweet Potato

Olive Oil

Sage Leaves

Salt

to taste

Ground Black Pepper

Preheat the oven to 375 degrees F (190 degrees C).

Combine the {@4:}, {@3:}, {@2:}, {@1:}, and {@0:} together in a small bowl. Set half aside to use serving.

Combine the Honey (3/4 cup), Orange (1 N/A) [juiced], Hot Sauce (3 tablespoon), Whole Grain Mustard (2 tablespoon), and Crushed Red Pepper Flakes (1 1/2 teaspoon) together in a small bowl. Set half aside to use serving.

Combine the Honey (3/4 cup), Orange (1), Hot Sauce (3 tablespoon), Whole Grain Mustard (2 tablespoon), and Crushed Red Pepper Flakes (1 1/2 teaspoon) together in a small bowl. Set half aside to use serving.

Lightly score the fat cap/skin of the {@0:} diagonally across both directions, creating a criss-cross pattern. Marinate the Pork Loin in the hot honey for 30 minutes.

Lightly score the fat cap/skin of the Boneless Pork Loin (2 pound) diagonally across both directions, creating a criss-cross pattern. Marinate the Pork Loin in the hot honey for 30 minutes.

Rub the scored fat cap with {@0:} and place in a roasting tray, skin side up.

Rub the scored fat cap with Salt ( to taste) and place in a roasting tray, skin side up.

Rub the scored fat cap with Salt (to taste) and place in a roasting tray, skin side up.

Roast the Pork Loin for 50 minutes or until the internal temperature is 150 degrees F (65 degrees C).

Whilst the pork is roasting, par-cook {@0:} by adding them to a pot of cold water and cooking for 15 minutes.

Whilst the pork is roasting, par-cook Sweet Potato (2 N/A) by adding them to a pot of cold water and cooking for 15 minutes.

Whilst the pork is roasting, par-cook Sweet Potato (2) by adding them to a pot of cold water and cooking for 15 minutes.

Raise the oven to 425 degrees F (220 degrees C).

Cut sweet potatoes into large chunks and toss them into a baking pan with {@1:}, {@2:}, and {@0:}. Bake with pork loin until both are crispy for 10 minutes.

Cut sweet potatoes into large chunks and toss them into a baking pan with Olive Oil (2 tablespoon), Salt ( to taste), and Ground Black Pepper ( to taste). Bake with pork loin until both are crispy for 10 minutes.

Cut sweet potatoes into large chunks and toss them into a baking pan with Olive Oil (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste). Bake with pork loin until both are crispy for 10 minutes.

Let Pork Loin rest for 5-10 minutes before carving. Serve with Sweet Potatoes, {@0:}, and Hot Honey on the side.

Let Pork Loin rest for 5-10 minutes before carving. Serve with Sweet Potatoes, Sage Leaves (10 N/A), and Hot Honey on the side.

Let Pork Loin rest for 5-10 minutes before carving. Serve with Sweet Potatoes, Sage Leaves (10), and Hot Honey on the side.

Hot Honey Roasted Pork Loin and Sweet Potatoes

1HR 50MINS

$2.02

Ingredients

Cooking Instructions

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