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: 
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
  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.
Nutrition Information
Serving size: 8 Calories: 523 Fat: 23g Saturated fat: 7g Unsaturated fat: 15g Carbohydrates: 29g Sugar: 9g Sodium: 595mg Fiber: 4g Protein: 47g Cholesterol: 127mg

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