Cider-Glazed Pork Loin with White Sweet Potato and Carrot Purées
Shenandoah Valley Westminster–Canterbury, Winchester, VA
This dish was a finalist in the Sodexo Recipes for a Better Tomorrow contest, held at the James Beard House in May 2011.
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 3 cups apple cider
- 2 pounds pork loin
- 1 pound white sweet potatoes, peeled
- 1 pound carrots, peeled
- 2 tablespoons butter, divided
Preheat the oven to 350ºF.
Mix together 1 teaspoon of the salt, 1 teaspoon of the pepper, the cumin, and the smoked paprika in a small mixing bowl and set aside.
In a saucepan over high heat, reduce the cider to a glaze-like consistency, about 30 minutes. Transfer to a squeeze bottle and keep warm in a hot water bath.
Rub the pork loin with the spice mixture and let stand for 20 minutes.
Heat a 14-inch stainless-steel skillet over high heat and sear the pork on all sides, 2 minutes per side. Place the pork in the oven and roast for 45 minutes, or until an instant-read thermometer registers at 155ºF when inserted into the middle of the loin.
While the pork is roasting, place the carrots and white sweet potatoes in a steamer and cook for 30 minutes, until soft.
Transfer just the sweet potatoes to a food processor. Add 1 tablespoon of butter and a 1/2 teaspoon each of salt and pepper; blend until smooth. Transfer to a bowl and set aside.
Clean out the bowl of the food processor. Transfer the steamed carrots to the food processor bowl and add 1 tablespoon butter and 1/2 teaspoon each of salt and pepper; blend until smooth. Transfer to a bowl and set aside.
When the pork has finished roasting, remove from the oven and let rest for 15 minutes. Slice the pork into 1/2-inch slices, 3 slices per serving.
Spoon a heaping tablespoon of the sweet potato purée on a serving plate, then spoon a heaping tablespoon of the carrot purée next to it. Arrange a serving of pork next to the purées, then finish with a drizzle of the cider glaze.