Sunday, August 17, 2008

Pork roast with warm sweet potato and bean salad OR "Roast pork, will you stay in this house and rock my world?"


Programming note: The Sundays have dedicated  this weekend and next renovating our upstairs bathroom. Then, it's off to New York City, and back in time for Sunday.  So, here is a Ghost of Sundays Past, and a confessional.  (Expect another ghost next week.)

The confession? I love Rock of Love. It is my ultimate guilty pleasure, and yet I feel no shame. In fact over the last 2 seasons I've even come to genuinely like Bret, and no, I don't it conflicts at all with my feminist leanings. It is both a intimate portrait of the rocker/groupie lifestyle and a poignant illustration of the effects that media images can have on young women. I also add that I could swear I went to high school with some of those girls. (Noticed that I didn't say I was into his music.)

I could go on and on about this, but I won't because I have to tell you what this has to do with this recipe.  Well here it is: This is a Sunday dinner that was never meant to be blogged.  (hense no prep pictures.) Why? Because it was thrown together during commercial breaks during a particularly pivotal episode of Rock of Love. It turned out though that the recipe was too good not to blog about.  So, here it is:

PORK ROAST WITH WARM SWEET POTATO AND BEAN SALAD

Ingredients

3 lb center-cut boneless pork loin
4 tablespoons vegetable oil, plus 1 teaspoon, divided
2 teaspoons ground cumin
Coarse salt and ground pepper
2 medium sweet potatoes (about 1 pound total), peeled and cut into 3/4-inch cubes
1/4 teaspoon red-pepper flakes (optional)
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
1 can (14 1/2 oz) black beans, rinsed and drained
1/2 medium red onion, finely chopped

Instructions

Preheat oven to 450°, with racks set in upper and lower thirds. Place pork on a rimmed baking sheet.

Rub with 1 teaspoon oil; season with cumin, salt, and pepper. Roast on upper rack until an instant-read thermometer inserted in the thickest part of meat registers 140° (45–60 min). Remove from oven, and cover loosely with aluminum foil; let rest about 10 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 min).

In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and mix gently to combine.

Thinly slice pork, and serve with salad.

The finished product:

Best,

kh

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