The weather in New York has been so god-awful lately that it’s putting me in a seriously shitty mood. Yesterday was especially miserable, and between planning my company’s holiday party, continuously setting up another floor in our office, and having to trudge around in the pouring rain, I’m having a hard time shaking my grumpy attitude. Hopefully the party tomorrow will put me in better spirits, but I swear the stress of worrying about having enough booze and food and whatnot is giving me acid reflux. Plus, I feel like I need to run a bunch of errands for last minute things outside of the office and I am so sick of holding my umbrella up and fighting with the wind to stay dry. Plus the UV protective layer is chipping off of my glasses and I can’t get new ones until the new year, so I’m walking around with partially screwed up glasses and I feel like it’s giving me massive headaches. WAH. Life is so hard. I’m just ready for the holidays to be over, I guess, and to get back to reality. It’s hard to be in a festive mood when you’re the one who is supposed to put all of the festive stuff together. Someone help me get out of this grinchy mood. PLEASE. I probably just need to go to the gym or something.
Anyway, we’re in the heart of comfort food season and I’m ready for some warm, hearty meals made in the oven. Maybe that will make me feel better, especially if the dish can be made in a single pot or cooking vessel for minimal clean up. Pork loin is one of those meats that I think is the perfect Sunday night dish. It feels lighter, while still being stick-to-your-ribs good for a cold winter day. I made a simple paste of garlic, lemon and honey to rub all over my big slab of pork loin, then roasted it in the oven alongside some halved sweet potatoes. While the pork rested, I mashed the sweet potatoes with some additional honey, butter and milk, sprinkled them with sea salt, and served the two together without having to mess with a bunch of different pans and baking sheets or whatever else typically comes to mind when you think of this sort of meal. Mashed sweet potatoes are the new mashed potatoes, I promise you – they’re slightly richer and just bursting with flavor. I highly recommend stabbing a piece of pork alongside a dollop of mashed sweet potato for the ultimate bite. To drink, of course, I had a big ol’ glass of red wine, because I just need it, okay? Best of all, this one pot dinner makes a great one pot lunch the next day! A good way to celebrate the holiday season, indeed, and hopefully boost my spirits just a bit.
Your ingredients, including the amazing honey from Nevis that my friend Amanda’s mom, Polly, gave me.
Add your marinade ingredients to a food processor or mortar and pestle.
Add in your honey and pulse or mash until mostly smooth.
Rub your pork loin well with salt and pepper.
Then rub with the marinade – let the loin marinate in the fridge for at least an hour, or as long as overnight.
Slice your sweet potatoes and nestle them next to the pork. Roast at 450 degrees F for 30 minutes, then reduce the heat to 375 degrees F and cook for another 25-30 minutes.
Cover the pork and let it rest while your chop and mash your sweet potatoes.
Slice and serve with a big glass of red wine.
- One Pot Honey & Lemon-Roasted Pork Loin with Mashed Sweet Potatoes
- 3-4 pound 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
- 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 F. Place the pork loin in a cast iron pan or other large, heavy bottomed cooking vessel, and line with foil or parchment 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 degrees F 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.