Ingredients

1 cup Florida Orange Juice, divided
3 sweet potatoes, peeled and diced
2 tsp. Saigon cinnamon
1 tsp. chipotle peppers in adobo
¼ cup honey
1 tbsp. coriander seed, toasted
2 lbs. Iberico pork loin
Salt and pepper to taste

Instructions

In a 3-quart saucepan, add the diced sweet potatoes and cover with water. Bring to a boil. When they are fork tender, strain and mash the potatoes. Add cinnamon, chipotle and ½ cup Florida Orange Juice and keep warm.
Preheat oven to 425° F.
In a small bowl, combine remaining Florida Orange Juice, honey and toasted coriander seed.
Lay the pork loin in a roasting pan and season with salt and pepper. Brush the Florida Orange Juice mixture over the pork and place in the oven.
After 15 minutes, baste again with more of the Florida Orange Juice mixture and continue to roast the pork for 15 more minutes until it reaches 145º F in the center.
Allow the pork to rest for 20 minutes prior to serving. Slice the pork into 4 equal chops. Place each chop over a dollop of the Orange Sweet Potatoes, brush chops with the Florida Orange Juice mixture and serve.

Nutrition Facts

4 servings

Serving size(452g)

Amount per serving

Calories550

% Daily Value*

Total Fat 10g15%

Saturated Fat 3g18%

Trans Fat 0g

Cholesterol 143mg48%

Sodium 207mg9%

Total Carbohydrate 61g20%

Dietary Fiber 7g27%

Total Sugars 30g

Protein 54g109%

Vitamin D 1mcg6%

Calcium 92mg9%

Iron 3mg15%

Potassium 1576mg45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.