Pork Loin with Roasted Sweet Potato and Steamed Asparagus

Ingredients

• pork loin 4 oz
• sweet potato 1 medium
• asparagus 1 cup
• olive oil 1 tsp
• herbs and spices to taste

Method

1. Preheat oven and prepare sweet potato. Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly and pat it dry. Cut it into 1-inch cubes to ensure even roasting.
   Tip: Cutting the sweet potato into uniform pieces helps them cook evenly and faster.
2. Season and roast sweet potato. Place the cubed sweet potatoes in a bowl. Drizzle with half a teaspoon of olive oil and sprinkle with a pinch of salt and your favorite herbs (like rosemary or thyme). Toss to coat evenly. Spread the sweet potatoes on a baking sheet in a single layer.
   Tip: Using parchment paper on the baking sheet prevents sticking and makes cleanup easier.
3. Roast sweet potatoes. Put the baking sheet with sweet potatoes into the preheated oven. Roast for about 25-30 minutes, turning them halfway through, until they are tender and lightly browned.
   Tip: Check tenderness by piercing a piece with a fork; it should slide in easily.
4. Prepare pork loin. While the sweet potatoes roast, pat the pork loin dry with paper towels. Rub it with the remaining half teaspoon of olive oil and season generously with salt, pepper, garlic powder, and any other herbs you like.
   Tip: Drying the pork helps achieve a nice sear.
5. Cook pork loin. Heat a non-stick skillet over medium-high heat. When hot, add the pork loin and sear for 3-4 minutes on each side until nicely browned. Then reduce heat to medium and cook for another 6-8 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from heat and let it rest for 5 minutes before slicing.
   Tip: Use a meat thermometer for accuracy to avoid overcooking.
6. Steam asparagus. While the pork rests, bring a pot with about an inch of water to a boil and place a steamer basket inside. Add the asparagus to the basket, cover, and steam for 4-5 minutes until bright green and tender-crisp.
   Tip: Do not overcook asparagus; it should remain slightly firm.
7. Plate and serve. Arrange the sliced pork loin on a plate alongside the roasted sweet potatoes and steamed asparagus. Optionally, sprinkle extra herbs over the dish for garnish and extra flavor.
   Tip: Letting the pork rest helps retain its juices for a tender bite.

Pro tips

• Use a meat thermometer to ensure perfectly cooked pork loin without drying it out.
• Roast sweet potatoes in a single layer to get crispy edges.