One Pot Honey & Lemon-Roasted Pork Loin with Mashed Sweet Potatoes
- For the Pork:
- 3-4 lb. pork loin
- 6 cloves garlic, finely minced
- 2 teaspoons kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon red pepper flakes
- Zest and juice of 1 lemon
- 3 tablespoons honey
- 1 teaspoon fresh thyme
- 2 large sweet potatoes
- For the Sweet Potatoes:
- 4 tablespoons unsalted butter
- 1-2 tablespoons whole milk
- 1 tablespoon honey
- ¼ teaspoon kosher salt
Use a mortar and pestle or a blender to combine the garlic, salt, ground pepper, red pepper flakes, lemon zest, lemon juice, honey and thyme. Rub it all over the pork loin, and marinate for at least 1 hour or overnight, if desired.
When you’re ready to cook, preheat your oven to 450 degrees ℉. Place the pork loin in a cast iron pan or other large, heavy bottomed cooking vessel, and line with foil if you desire (the honey can get sticky while it cooks). Cut sweet potatoes in half and nestle them on either side of the pork. Roast for 30 minutes, then reduce the heat to 375℉ and roast for another 25-30 minutes, until cooked through and the juices run clear.
Remove the sweet potatoes from the pan and add to a mixing bowl. Cover the pork to let it rest. Use an immersion blender, stand mixer or a ricer to mash your sweet potatoes, and then add in the butter, milk, honey and salt and mash until they have reached your desired texture. I like to leave the skins on for the fiber and the texture, but you can easily remove them once they are cooked, if you desire.
Divide the potatoes evenly among your plates and top with the pork, and then drizzle some juices from the pan over the sliced pork. Any leftovers will keep well in the refrigerator, covered, for up to 4 days.