New This Month

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 Pork Club Sandwich that stacks up nicely.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2007


  • 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)


  1. 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.)

  2. 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.

  3. 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.

Reviews Add a comment

  • melgem01
    2 JAN, 2014
    Delicious bright flavor combination! The bean salad alone makes this dish but the pork turns out nice and tender with good flavor of its' own.
  • Megco
    27 JAN, 2011
    This is a brilliant combination of flavors and I make it so often that I just leave the recipe pinned to my refrigerator door. The sweet potato-black bean combo is really great.
  • sarahisayshi
    5 JAN, 2011
    My family asks for this recipe all the time. I've been making it since it appeared in the Everyday Food mag in 2007
  • MBS4174
    18 JAN, 2009
    this was really tasty. i have never made pork before and i will definitely be making this again. i think i will even make it for my family again next week.
  • carole1124
    17 JUL, 2008
    I have made the salad many times. It's one of my favorites. I bring to pot luck llunchs at work and everyone loves it. It is colorful and simple to make
  • ehguy11
    14 JUN, 2008
    The heck with the pork! The sweet potato salad with black beans is EXCELLENT! It is such a colorful get raves every time I make it for picnics and BBQ's! I go back to this recipe again and again!
  • far3v
    17 APR, 2008
    I made this dish per the instructions. The pork is alright, but the potato and bean salad is really really really good. I would recommend spicing up the seasonings on the pork.
  • aoconnell
    15 APR, 2008
    I just made the sweet potato and black bean salad as a side dish. Wow!! It was fantastic. I used a bit less cilantro and will make this again and again
  • TracyDoran
    14 APR, 2008
    I made this dish over the weekend. Very easy to prepare. I used pork tenderloin instead, enough for 2. I also used only half a can of black beans and adding the cilantro really makes the salad. We loved it!