Roasted Pork Loin with Black-Bean and Sweet-Potato Salad
Tender roast pork is front and center in this Tex-Mex meal. You'll have enough meat for tomorrow's casual dinner, too: a club sandwich that stacks up nicely.
- 3 pounds center-cut boneless pork loin
- 4 tablespoons vegetable oil, plus 1 teaspoon, divided
- 2 teaspoons ground cumin
- Coarse salt and ground pepper
- 2 medium sweet potatoes (about 1 pound total), peeled and cut into 3/4-inch cubes
- 1/4 teaspoon red-pepper flakes, (optional)
- 2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
- 1 can (14 1/2 ounces) black beans, rinsed and drained
- 1/2 medium red onion, finely chopped
- 1/2 cup chopped fresh cilantro (optional)
Preheat oven to 450, 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 an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 35 to 40 minutes. Remove from oven, and cover loosely with aluminum foil; let rest about 10 minutes. (Slice off 1/3 of meat and refrigerate.)
About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 tablespoons oil. Season with red-pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 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. Thinly slice pork, and serve with salad and lime wedges.