Roasted Pork Loin and Sweet Potatoes Over Arugula

Arugula FINAL (1)-page-0

Enjoy this farm fresh recipe, originally featured in the Savor the Season Recipe Cards, created by From the Land of Kansas!

Roasted Pork Loin and Sweet Potatoes Over Arugula

1 pork loin, 2 – 3 lbs.
2-3 Tbs. good olive oil, divided use
4 cloves garlic, minced
½ tsp. crushed red pepper flakes
1 tsp. fresh ginger root
2 lbs. sweet potatoes, peeled and cut into 1 ½” chunks
6 cups arugula (or you may substitute 3 cups arugula with 3 cups 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. 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.

Place arugula into a large bowl. 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 arugula, 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. Serves 4-6

Kitchen Tip: How to easily cut a sweet potato into chunks? Using a sharp chef’s knife, cut a peeled and trimmed sweet potato in half lengthwise, then place each half cut-side down onto the cutting board. Slice each half into 1 ½” inch thick slices; lay slice flat, then cut into 1 ½” chunks.

Let’s Get You Cookin’,
Chef Alli


This recipe was featured as part of Savor the Season, a set of recipe cards created by From the Land of Kansas in conjunction with the Kansas Farm Bureau to help promote Kansas specialty crops. Savor the Season is designed to educate and excite consumers about cooking with local produce using tasty, seasonal recipes and providing tips and tricks to cooking with these special ingredients.

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