Preheat the oven to 375 degrees F (190 degrees C).
Combine the Orange Juice (1/4 cup), Hot Sauce (3 tablespoon), Honey (3/4 cup), Whole Grain Mustard (2 tablespoon), and Crushed Red Pepper Flakes (1 1/2 teaspoon) together in a small bowl. Set half aside to use serving.
Lightly score the fat cap/skin of the Boneless Pork Loin (2 pound) 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 Potato (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 tablespoon), Salt (to taste), and 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.