SHEET PAN HASSELBACK HERBED SWEET POTATOES WITH PORK LOIN ROAST
Author: Sandra Valvassori
sandravalvassori.com
Servings: 6
Ingredients
6small-medium sweet potatoes
4tablespoonsextra virgin olive oil or melted butteror a mix
kosher salt
black pepper
3clovesgarlicminced*
2tablespoonsfresh sageminced
2tablespoonsfresh rosemaryminced
4lbpork loin**
4clovesfresh garlicminced
4sprigs fresh rosemaryminced
1tablespoongrainy mustard
1tablespoonsolive oil
1teaspoonKosher salt
1teaspoonfreshly cracked pepper
Instructions
Pre-heat the oven to 425 degree.
In a colander, scrub the potatoes well and set aside to dry a bit.
Pour the olive oil into a small bowl. Set aside.
With a small pairing knife (I love this one), cut small slits through each potato, stopping before you cut through the bottom. Space the cuts about ⅛ inch apart.
Arrange the potatoes on a baking sheet. Brush each potato with half of the olive oil. Sprinkle with salt and pepper.
To the same olive oil bowl, add the chopped garlic, rosemary and sage. Set aside.
Prepare the pork: In a small bowl, mix the garlic, rosemary, mustard, olive oil, salt and pepper.
Rub the mixture all over the pork and place the pork on the sheet pan with the sweet potatoes.
Bake the pork and potatoes for 45 minutes exactly. Remove the sheet pan from the oven.
Place the pork on a cutting board (leave potatoes the pan). Let pork rest for at least 20-30 minutes before slicing.
Brush each potato with the olive oil and herb mixture, getting as much as you can between the slices (they will have opened up a bit). This will make them crisp and delicious.
Return the baking sheet to the oven and continue to bake for another 15-20 minutes or until potatoes seem very soft and caramelized.
When done, garnish with a sprinkling of additional fresh chopped herbs, if you’d like.
Notes
*The loin is much thinner than a centre cut roast and it cooks much faster so don't be tempted to cook it longer than 45 minutes. I have made it repeatedly and this amount of time results in a perfectly cooked roast. **For a quicker prep, chop all your garlic at once and all the rosemary. Then eyeball the quantities needed for the pork and potatoes and separate accordingly, it doesn't have to be precise.