Cuban Citrus Pork Loin Roast with Sweet Potatoes Recipe
Cuban Citrus Pork Loin Roast with Sweet Potatoes
Orange and lime zest with spices makes a fast and flavorful rub for a classic pork loin roast. It’s an easy family meal – and special enough for guests, too. Special diet friendly: Paleo (pastured, natural pork), Whole30 (without coconut sugar or brown sugar)
- 1 lime
- 1 orange
- 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
- 2 Tbsp coconut sugar or brown sugar (optional)
- 1 Tbsp minced garlic
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (2 1/2 lb) boneless pork loin roast
- 1 lb yams or sweet potatoes, peeled and cut into 3/4-inch chunks
- 1 large red onion, cut into 1-inch wedges
- Preheat the oven to 350°F.
- Grate the zest of the lime and orange into a small bowl. Juice both fruits. Combine the zests, 2 tablespoon lime juice, 2 tablespoons orange juice (save remaining juice to make a sauce, if desired), oil, sugar, garlic, cumin, salt, and pepper. Set aside.
- Place yams and onion in an oiled, shallow roasting pan. Add 1 tablespoon of the citrus mixture and toss to coat vegetables. Push vegetables to the perimeter of the pan. Sprinkle vegetables with a pinch of salt and pepper. Place the pork roast in the center of the pan. Spread the remaining citrus mixture over the entire surface of the pork.
- Roast for 40 to 50 minutes or until the internal temperature on an instant-read thermometer reaches 145°F. Remove from oven, cover with foil, and let the roast rest for 10 minutes.
- Slice the roast. Transfer to a platter and surround with roasted vegetables.
- If desired, make a simple sauce by pouring the remaining orange and lime juices into the bottom of the empty roasting pan. Place over low heat and stir for 30 seconds to a minute, to warm and loosen any brown bits. Spoon the sauce over the roast before serving.