Roasted Pork Loin with Sweet Potato Salsa

Moist and tender, cumin-scented Ontario pork tenderloin served with a fresh-tasting sweet potato salsa is packed with nutrients and lots of delicious flavor.

Preparation Time:

Cooking Time:

Servings: 4-6

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Ingredients

  • 1 lb (500 g) Ontario Sweet Potatoes, cut into 1/2-inch (1 cm) cubes (about 3 cups/750 mL)
  • 1 Ontario Onion, chopped
  • 2 tbsp (25 mL) canola oil
  • 1 tbsp (15 mL) ground cumin
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) each coarse salt and black pepper
  • 2 Ontario Pork Tenderloins, trimmed (each 12 oz/375 g)
  • 1 cup (250 mL) Ontario Greenhouse Grape Tomatoes, quartered
  • 1/2 cup (125 mL) each diced Ontario Greenhouse Cucumber and Sweet Yellow or Red Pepper
  • 2 tbsp (25 mL) each chopped fresh Ontario Cilantro and fresh lime juice             
  • 1 tsp (5 mL) each Ontario Liquid Honey and grated lime rind
  • 1 clove garlic, pressed                      

Instructions

On rimmed baking sheet, toss together sweet potatoes, onion and 1 tbsp (15 mL) of the oil. Roast in 450°F (230°C) oven for 15 minutes or until sweet potatoes are tender-crisp. Transfer to bowl and refrigerate to cool.

Meanwhile, in small bowl, combine cumin, chili powder, 1/4 tsp (1 mL) of the salt and the pepper; rub into pork. In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork on all sides, 4 minutes in total. Reduce oven to 400°F (200°C). Place skillet in oven and roast for about 20 minutes or until meat thermometer inserted in thickest part of pork registers 160°F (71°C). Tent with foil; let rest for 5 minutes.

Add tomatoes, cucumber, sweet peppers, cilantro, lime juice, honey, lime rind, garlic and remaining salt to sweet potato mixture; toss. Slice pork diagonally and serve with sweet potato salsa.

Tips: Try the salsa on grilled Ontario Beef Steaks, Chicken or Pork Chops – yummy! Rub the spice mixture all over the pork. Stuff any leftovers into a whole wheat pita lined with Ontario Greenhouse Lettuce.

Nutritional information

1 Serving (When recipe serves 6):

  • Protein: 29 grams
  • Fat: 9 grams
  • Carbohydrate: 20 grams
  • Calories: 270
  • Fibre: 3 grams
  • Sodium: 295 mg