People sometimes ask if I’m a vegetarian, likely because of all the salad I consume. Well, here’s a little proof I eat meat, even if only once in a blue moon. It’s not that I avoid it on principle; I simply gravitate toward plant-based and starchy foods.
So what inspired me to prepare this pan-fried pork loin with roasted sweet potatoes and apples? To be honest, I was anxious to make the last of three meals in a Sun Basket delivery. I had been sitting on the ingredients for an entire month and refused to let them go to ruin.
Fortunately, everything was still fresh and pristine, aside from the herbs, which I replaced with greens from the grocery store and my dad’s garden.
Come cooking time, I was feeling a little gutsy and decided to stray slightly from the Sun Basket recipe. The result? Pan-fried pork loin with roasted sweet potatoes and apples, finished with an easy pan sauce and chopped parsley. It’s a simple yet satisfying dish that easily feeds two hungry people.
Special thanks to Sun Basket for sending me a two-person meal plan.
Recipe adapted from Epicurious.
- ¾ pound Japanese sweet potato, peeled and cut into 1" pieces
- 2 apples, cored and cut into 8 slices each
- 1 red onion, cut into ½"-thick wedges
- 2 sprigs fresh rosemary, cut into 1" pieces
- 3 tablespoons olive oil, divided
- sea salt and freshly ground black pepper
- 2 boneless pork loin chops (about 5 ounces each)
- ¼ cup apple cider vinegar
- 1 teaspoon sweet hot mustard
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
- Place a baking sheet on the middle rack of the oven and preheat to 450 degrees. In a large bowl, combine the sweet potato, apples, onion and rosemary. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
- Carefully remove the baking sheet from the oven. Spread the mixture in a single layer on the baking sheet. Bake for 10 minutes, remove from the oven and stir gently. Bake for another 10 minutes or until vegetables and fruit are caramelized and fork tender.
- Season pork loin chops with salt and pepper.
- Heat remaining 1 tablespoon olive oil in a fry pan over medium-high heat. Add pork loin chops to pan and cook for 3-5 minutes on each side until well browned and slightly pink in the center. Transfer to a plate and let rest for 5 minutes.
- Meanwhile, add apple cider vinegar to the fry pan and bring to a simmer. Whisk in the mustard and simmer for 1 minute. Remove from heat and whisk in the butter. Season with salt and pepper to taste.
- To serve, place pork loin chops and roasted vegetables and fruit on two plates. Drizzle with sauce and top with parsley.
Lovely plate! Where did you get it?
Thanks, Lama. I borrowed the plates from my mom and can’t tell where they were made.