Sweet & Savory Pork Loin in a Garden

Posted by in Recipes on Feb 16, 2019 . .

This sweet and savory pork loin will soon be your family’s favorite and it is actually quite simple to prepare.

The key to a great pork loin is to seal the juices in by searing it first and then only cooking it to 145 degree internal temperature.  Overcooking pork can dry it out so be careful to only cook it to the 145 degree internal temperature.

2 to 3 lb boneless pork loin roast
1 medium size cabbage head
2 medium size sweet potatoes
1 medium size yellow onion
3 TBSP Olive Cart Savory Bacon Oil
3/4 cup Olive Cart Michigan Blueberry Salsa
1/2 cup Olive Cart Jalapeño Cilantro Mustard
1/4 cup honey
Salt and pepper to taste
1 TBSP Garlic Power

Preheat oven to 325 degrees.  Line a large roasting pan with aluminum foil.

Heat 1 TBSP of the bacon oil on medium high heat in a Dutch oven.  Place pork loin in Dutch oven, allow loin to sear, turn to each side until all sides are seared.  Remove from heat and set aside.

Remove outer leaves of cabbage and core.  Chop into large chunks and spread evenly over the bottom of the roasting pan.  Remove any eyes from potatoes, scrub clean and cut into large chunks.  Place evenly over cabbage.  Remove onion skin and cut into large chunks and place on top of cabbage/sweet potatoes.  Drizzle remaining 2 TBSP of bacon oil over all of the vegetables and season generously with salt and pepper.

Place roast in the center of the pan on top of vegetables.  Brush with more of the bacon oil and salt and pepper to taste. Sprinkle garlic powder evenly overly all.  Place roasting pan in oven and bake for 30 minutes.  While roast is in oven, prepare glaze by combining blueberry salsa, jalapeño mustard and honey and mix well.

Turn roast over on veggie “garden” and bake an additional 30 minutes or until meat thermometer registers internal temperature of roast at 145 degrees.  Spread half of the glaze generously over top, reserving remaining glaze to serve over slices. Allow roast to sit for 5 minutes before slicing. Serve slices over a bed of the vegetables and spoon glaze mixture over roast slices.

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