Share :
Print
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.
Share :
Print
