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Preheat the oven to 375 degrees F (190 degrees C).
Honey (3/4 cup)
Orange Juice (1/4 cup)
Hot Sauce (3 Tbsp)
Whole Grain Mustard (2 Tbsp)
Crushed Red Pepper Flakes (1/2 Tbsp)
together in a small bowl. Set half aside to use serving.
Lightly score the fat cap/skin of the
Boneless Pork Loin (2 lb)
diagonally across both directions, creating a criss-cross pattern. Marinate the Pork Loin in the hot honey for 30 minutes.
Rub the scored fat cap with
Salt (to taste)
and place in a roasting tray, skin side up.
Roast the Pork Loin for 50 minutes or until the internal temperature is 150 degrees F (65 degrees C).
Whilst the pork is roasting, par-cook
Sweet Potatoes (2)
by adding them to a pot of cold water and cooking for 15 minutes.
Raise the oven to 425 degrees F (220 degrees C).
Cut sweet potatoes into large chunks and toss them into a baking pan with
Olive Oil (2 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Bake with pork loin until both are crispy for 10 minutes.
Let Pork Loin rest for 5-10 minutes before carving. Serve with Sweet Potatoes,
Sage Leaves (10)
, and Hot Honey on the side.
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