Roasted Pork Loin and Sweet Potatoes Over Baby Kale and Spinach Salad

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Pork Loin and Sweet Potatoes is Fall on a Plate

It’s Fall Y’all! And Fall means delicious seasonal produce bursting out the Farmer’s Market seams. Pumpkins, sweet potatoes, brussels sprouts – they’re all crying out to be enjoyed by YOU. This recipe showcases a kale and spinach base with sweet apples, dried cranberries and toasted pumpkin seeds, while making slow roasted sweet potatoes and moist, tender pork loin, the stars of the show. Doesn’t that just sound like Fall on a plate?

Roasted Pork Loin and Sweet Potatoes Over Baby Kale and Spinach Salad
WIBW Pork Loin

1 pork loin, 1 ½ – 2 lbs.
2-3 Tbs. good olive oil, divided use
4 cloves garlic, minced
½ tsp. crushed red pepper flakes
1 tsp. fresh ginger root
1 lb. sweet potatoes, peeled and cut into 1 ½” chunks
3 cups torn fresh baby kale
3 cups torn fresh baby spinach
2 Honey Crisp or Jonathan apples, quartered, cored, and thinly sliced
¼ cup dried cranberries
2 Tbs. pepitas (roasted, salted pumpkin seeds)

Dressing
¼ cup good olive oil
1 1/2 Tbs. white wine vinegar
1-2 Tbs. honey
1-2 tsp. spicy brown mustard

Pork Loin and Sweet Potatoes is Fall on a PlatePreheat oven to 425 degrees F. Line a shallow roasting pan with heavy foil; drizzle with just a bit of olive oil.

In a small bowl, combine garlic with red pepper flakes and ginger root: rub this mixture over the exterior of the loin, then season loin generously with kosher salt and pepper, to taste.

Meanwhile, in a large cast iron skillet, heat a bit of olive oil over medium high heat; when oil is hot, place prepared pork loin into skillet and brown off on all sides. Remove from skillet and place into the prepared roasting pan.

Roast pork, uncovered, on center rack for 15-20 minutes. While pork is roasting, toss sweet potatoes with 1 Tbs. olive oil; season to taste with salt and pepper. After pork has roasted for 15-20 minutes, remove from oven and add prepared sweet potatoes to the pan, spreading in an even layer around the pork loin.

Roast pork and potatoes about 25-30 minutes longer or until an instant- read thermometer inserted into the center of the loin registers 145 degrees F. and potatoes are fork-tender. Remove from oven and cover pork with foil, letting pork rest for 5-10 minutes.

In a large bowl, combine kale and spinach. In a dressing cruet, combine oil, vinegar, honey and mustard; shake well to combine all ingredients; season to taste with salt and pepper, then drizzle over greens, tossing to coat. Divide dressed greens among 4-6 serving plates.

Slice pork into slices, placing 2-3 slices over dressed greens on each plate, surrounding pork on each plate with roasted sweet potatoes. Top pork and potatoes with apple slices, cranberries and pepitas and serve. Store remaining pork in the refrigerator for up to 3 days.

Serves 4-6

Pork Loin and Sweet Potatoes is Fall on a Plate

Roasted Pork Loin and Sweet Potatoes Over Baby Kale and Spinach Salad

This recipe showcases a kale and spinach base with sweet apples, dried cranberries and toasted pumpkin seeds, while making slow roasted sweet potatoes and moist, tender pork loin, the stars of the show. Doesn’t that just sound like Fall on a plate?
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 357kcal
Author: Chef Alli

Ingredients

  • 2 lb, pork loin roast
  • 2-3 Tbs. good olive oil, divided use
  • 4 cloves garlic, minced
  • ½ tsp. crushed red pepper flakes
  • 1 tsp. fresh ginger root
  • 1 lb. sweet potatoes, peeled and cut into 1 1/2" chunks
  • 3 cups torn fresh baby kale
  • 3 cups torn fresh baby spinach
  • 2 Honey Crisp or Jonathan apples, quartered, cored, and thinly sliced
  • ¼ cup dried cranberries
  • 2 Tbs. pepitas (roasted, salted pumpkin seeds) roasted, salted pumpkin seeds

Dressing

  • ¼ cup good olive oil
  • 1 1/2 Tbs. white wine vinegar
  • 1-2 Tbs. honey
  • 1-2 tsp. spicy brown mustard

Instructions

  • Preheat oven to 425 degrees F. Line a shallow roasting pan with heavy foil; drizzle the foil with just a bit of olive oil.
  • In a small bowl, combine the garlic with the red pepper flakes and the ginger root: rub this mixture over the exterior of the loin, then season the loin generously with kosher salt and pepper, to taste.
  • Meanwhile, in a large cast iron skillet, heat a bit of olive oil over medium high heat; when the oil is hot, place prepared pork loin into the skillet, browning it off on all sides. Remove the pork loin from skillet and place it into the prepared roasting pan.
  • Roast the pork loin, uncovered, on center rack of the oven for 15-20 minutes. While the pork is roasting, toss sweet potatoes with 1 Tbs. olive oil; season to taste with salt and pepper. After the pork loin has roasted for 15-20 minutes, remove it from the oven, adding the prepared sweet potatoes to the roasting pan, spreading the sweet potatoes in an even layer around the pork loin.
  • Roast the pork and sweet potatoes about 25-30 minutes longer or until an instant- read thermometer inserted into the center of the loin registers 145 degrees F. and the sweet potatoes are fork-tender. Remove from the oven, tenting it with foil, letting pork loin rest for 5-10 minutes.
  • In a large bowl, combine the baby kale and spinach. In a dressing cruet, combine the oil, vinegar, honey and mustard; shake well to combine all ingredients; season to taste with salt and pepper. Drizzle the dressing over the greens in the bowl, tossing to coat. Divide the dressed greens among 4-6 serving plates.
  • Slice the pork loin, placing 2-3 slices over the dressed greens on each plate, surrounding sliced pork on each plate with roasted sweet potatoes. Top the pork and sweet potatoes with apple slices, cranberries and pepitas; serve at once.

Notes

www.ChefAlli.com 
Course: Main Course
Cuisine: American
Keyword: Pork

Nutrition

Calories: 357kcal | Carbohydrates: 25g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 112mg | Potassium: 798mg | Fiber: 4g | Sugar: 12g | Vitamin A: 10001IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 2mg

Let’s Get You Cookin’,
Chef Alli

**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, October 2015. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce sight. 

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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