It’s Fall Y’all! And Fall means delicious seasonal produce bursting out the Farmer’s Market seams. Pumpkins, sweet potatoes, brussels sprouts – they’re all crying out to be enjoyed by YOU. This recipe showcases a kale and spinach base with sweet apples, dried cranberries and toasted pumpkin seeds, while making slow roasted sweet potatoes and moist, tender pork loin, the stars of the show. Doesn’t that just sound like Fall on a plate?
1 pork loin, 1 ½ – 2 lbs.
2-3 Tbs. good olive oil, divided use
4 cloves garlic, minced
½ tsp. crushed red pepper flakes
1 tsp. fresh ginger root
1 lb. sweet potatoes, peeled and cut into 1 ½” chunks
3 cups torn fresh baby kale
3 cups torn fresh baby spinach
2 Honey Crisp or Jonathan apples, quartered, cored, and thinly sliced
¼ cup dried cranberries
2 Tbs. pepitas (roasted, salted pumpkin seeds)
¼ cup good olive oil
1 1/2 Tbs. white wine vinegar
1-2 Tbs. honey
1-2 tsp. spicy brown mustard
Preheat oven to 425 degrees F. Line a shallow roasting pan with heavy foil; drizzle with just a bit of olive oil.
In a small bowl, combine garlic with red pepper flakes and ginger root: rub this mixture over the exterior of the loin, then season loin generously with kosher salt and pepper, to taste.
Meanwhile, in a large cast iron skillet, heat a bit of olive oil over medium high heat; when oil is hot, place prepared pork loin into skillet and brown off on all sides. Remove from skillet and place into the prepared roasting pan.
Roast pork, uncovered, on center rack for 15-20 minutes. While pork is roasting, toss sweet potatoes with 1 Tbs. olive oil; season to taste with salt and pepper. After pork has roasted for 15-20 minutes, remove from oven and add prepared sweet potatoes to the pan, spreading in an even layer around the pork loin.
Roast pork and potatoes about 25-30 minutes longer or until an instant- read thermometer inserted into the center of the loin registers 145 degrees F. and potatoes are fork-tender. Remove from oven and cover pork with foil, letting pork rest for 5-10 minutes.
In a large bowl, combine kale and spinach. In a dressing cruet, combine oil, vinegar, honey and mustard; shake well to combine all ingredients; season to taste with salt and pepper, then drizzle over greens, tossing to coat. Divide dressed greens among 4-6 serving plates.
Slice pork into slices, placing 2-3 slices over dressed greens on each plate, surrounding pork on each plate with roasted sweet potatoes. Top pork and potatoes with apple slices, cranberries and pepitas and serve. Store remaining pork in the refrigerator for up to 3 days.
Now You’re Cookin’,
Now You’re Cookin’,
**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, October 2015. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce sight.
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