Ingredients (7)
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freshly ground black pepper ½ teaspoon
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olive oil, divided ¼ cup
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brown sugar 1 cup
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sweet potatoes, peeled, diced 3
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boneless pork loin end roast 1 (2 pound)
Steps (7)
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1Rub the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker all over the pork loin. Season with the pepper. Let rest at room temperature for up to 2 hours.
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2Preheat oven to 350°F.
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3Add 2 tablespoons oil to a large (12-inch) ovenproof sauté pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate.
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4Toss the potatoes in the oil left in the pan. In a small bowl, mix together the brown sugar and remaining 2 tablespoons oil. Rub into the pork on all sides. Then place back into the pan and into the oven and surround with the sweet potatoes.
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5Bake, stirring the sweet potatoes once or twice, until the pork is cooked through and the sweet potatoes are softened, about 40 minutes for medium.
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6Remove the meat to a cutting board and let rest for 15 minutes before slicing. Skim off the excess fat from the pan.
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7Toss the sweet potatoes with the Hidden Valley® Original Ranch® Salad Dressing. Keep warm until ready to serve.
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