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Bake & Roast

Pork Loin Stuffed with Sweet Potato and Sage
To save a step, ask your butcher to butterfly the pork loin to a 1/2" thickness. Heat the oven and season the loin before proceeding to Step 2. You can wrap the uncooked, tied roast tightly with plastic and refrigerate it for up to 1 day.
1 (4-lb.) pork loin roast, fat cap trimmed to 1/4" thickness
Salt and pepper
3 Tbsp. olive oil
1 lb. sweet potatoes, peeled and coarsely shredded (about 3 cups)
2 garlic cloves, minced
3 Tbsp. Taste of Inspirations Sweet Bourbon Mustard
2 Tbsp. breadcrumbs
1 Tbsp. minced fresh sage
2 tsp. smoked paprika
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Pork Loin Stuffed with Sweet Potato and Sage

Pork Loin Stuffed with Sweet Potato and Sage

Pork Loin Stuffed with Sweet Potato and Sage
One Star Guiding Stars
  • Servings:Serves 8 to 10
  • Prep Time:30 minutes
  • Cook Time:80 minutes
1. Center a rack in the oven and heat to 450 degrees. Arrange pork fat-side up on a cutting board with short end facing you. Holding a knife so it is parallel to the cutting board and 1/2" from the bottom of the pork, make a lengthwise cut into center of the loin, slicing and pulling back the meat with your free hand and unfolding it like a roll of paper towels. Place a piece of plastic wrap over the flattened meat and pound with a meat mallet until it is an even thickness (about 1/2"); uncover and season with salt and pepper.
2. Melt 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add sweet potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring frequently, until potatoes are just softened, 6 to 8 minutes. Remove from heat and stir in 2 tablespoons mustard, breadcrumbs, sage, and 1 teaspoon paprika.
3. Leaving a 1" border all around, spread sweet potato mixture evenly over pork. Roll tightly into a cylinder and tie with butcher's twine in 1" sections. Place pork fat-side up on a rimmed baking sheet fitted with a wire rack.
4. Stir together remaining 1 tablespoon oil, remaining 1 tablespoon mustard, 2 teaspoons salt, remaining 1 teaspoon paprika, and 1/2 teaspoon pepper and rub all over pork. Roast until golden brown, 25 to 30 minutes. Reduce oven temperature to 375 degrees and continue to roast until center of pork registers 140 degrees, 30 to 40 more minutes. Transfer to a cutting board, tent loosely with foil, and let rest 20 minutes before slicing.
Source: Hannaford fresh Magazine, November - December 2016