Roasted Pork Loin with black-bean and sweet potato salad

This is a wonderful family meal that I made recently. The pork roast came out really nice and moist, but the star of this meal was definitely the black-bean and sweet-potato side salad. I really like sweet potatoes but for whatever reason I don't use them much. I thought this Mexican inspired recipe looked really interesting. I love it when familiar ingredients are used in a new and different way (knew to me anyway!).  And I have to say I have good instincts.
 This salad was amazing! The beans and the roasted sweet potatoes pair so well together. Who knew? And this salad is so easy to make. The potatoes take about 25 minutes in the oven, roasting simultaneously with the pork, so there is time to set the table  and fold some laundry before you toss it all together in a matter of minutes. I served some of the roasted sweet potatoes plain for my kids and they gobbled it all up and asked for more. I will definitely make this again soon!

Roasted Pork loin with black- bean

and sweet potato salad

For the meat:

1 center cut boneless pork loin (2-3 lbs)

1 teaspoon vegetable oil

1-2 teaspoons ground cumin

salt and pepper, to taste

Salad:

2 medium sweet potatoes

(about 1 pound total), peeled and

cut into bite sized cubes

1/4 teaspoon red-pepper flakes

(optional)

4 tablespoons vegetable oil, divided

2 tablespoons fresh lime juice (from 1 lime

plus wedges for serving)

1 can (14.5 oz) black beans, rinsed and drained
1/2 medium red onion,
finely chopped
1/2 cup chopped fresh cilantro (optional)



Preheat oven to 450 degrees, with racks set in upper and lower thirds.
Place pork on a rimmed baking sheet. Rub with 1 teaspoon oil: season with cumin salt and pepper. Roast on upper rack until a thermometer inserted in the thickest part of the meat registers 140-145 degrees, 35-40 minutes. Remove from oven and, and cover loosely with aluminum foil: let it rest 5-10 minutes before slicing.
About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet: drizzle with 2 tablespoons oil. Season with with red-pepper flakes (if using)' salt and pepper; toss to coat. Roast on lower rack until tender, tossing once during cooking, approximately 25 minutes.

In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion and if using, cilantro; mix gently to combine.

To serve; thinly slice pork, and serve salad alongside with lemon wedges.




Recipe adapted from Martha stewart's Everyday Food, June 2007