«

»

Roasted Pork Loin with Parsley-Shallot Sauce and Honey-Roasted Sweet Potatoes

Roasted Pork Loin with Parsley-Shallot Sauce and Honey-Roasted Sweet Potatoes
This lovely pork roast comes out moist and delicious every time. It is worth putting the rub on a few hours in advance for added flavour, and also works well with dried herbs if you don't have fresh. It is is a great meal when having guests because so much of the preparation can be done hours in advance, leaving you free to attend to your guests.
Prep time: 
Cook time: 
Total time: 
Ingredients
For roasted pork loin
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 1 tablespoon finely chopped fresh sage leaves ( or 1 teaspoon dried sage)
  • 1 tablespoon finely chopped fresh rosemary leaves ( or 1 teaspoon dried rosemary, crumbled )
  • 1 tablespoon finely chopped fresh thyme leaves ( or 1 teaspoon dried thyme )
  • ½ teaspoon freshly ground black pepper
  • 1.25 kg boneless pork loin, trimmed of all visible fat
For parsley shallot sauce
  • 1 ½ cups flat-leaf parsley leaves ( lightly packed )
  • 2 tablespoons coarsely chopped shallots
  • 3 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • freshly ground black pepper
For honey-roasted sweet potatoes
  • 900 g sweet potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon salt
Instructions
  1. Preheat the oven to 175°C.
  2. Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper.
  3. Rub the garlic-herb paste all over the pork.
  4. Transfer the pork to a roasting pan and roast for 1¼ hours or until the internal temperature reaches 68°C on a meat thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.
For parsley shallot sauce
  1. Combine all ingredients in a blender and puree.
For honey-roasted sweet potatoes
  1. Peel and cut the sweet potatoes into 2 - 3 cm pieces and put in a 23 x 33 cm baking dish.
  2. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat.
  3. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.