Pumpkin Pie Spiced Pork Loin with Sweet Potatoes

Pork roast with sweet potatoes, half eaten...sorry. I forgot to take the beauty shot.
I created this during our stay in Arrowhead: just another thing that happens when there's too much ice outside.  (Note: Google "pumpkin pie spice" for spice proportions.)
  • Pork loin
  • Cinnamon
  • Clove
  • Nutmeg
  • Garlic (as much as your heart desires)
  • Gray Sea Salt
  • Olive Oil
  • Sweet Potatoes
  1. Combine dry spices and salt (I used about a teaspoon for the entire roast) and mix with enough olive oil to make a paste.
  2. Let the mixture rest for a half hour or so for the spices to soak up some oil.
  3. Rub the mixture on the roast and allow the meat to come to room temperature.
  4. Set oven for 425 F.
  5. Cut the sweet potatoes into quarters and place on the bottom of a oven safe pot (I used the cast iron fry pan).
  6. When meat is to room temp and oven is hot, place roast on top of sweet potato pieces and put in hot oven for 10 minutes to sear the meat.
  7. Reduce oven temp to 250 F and roast until meat reaches the proper temperature (or until the little doneness indicator pops out--assuming your roast has one).
  8. When done, remove from oven and allow to rest before cutting.
  9. Enjoy.

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(C) Laura Springer
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Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

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