BBQ Herb Pork Loin with Roasted Sweet Potatoes and Apples

 



*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) Servings
Ingredients Quantities Instructions
pork loin 1 pounds 1. Mix Salt Free 17, 1 Tbsp. brown sugar, smoked paprika together to make the BBQ Rub

2. Rub pork with dry rub mix. Cover for 20 minutes in refrigerator. Roast pork in a preheated 350 degree oven until internal temperature reaches 150*F. Remove from oven and reserve.

3. Mix sweet potatoes, diced apples, 2 tsp. olive oil, orange zest and 1 Tbs. brown sugar, and Lawry's Memphis Style Barbecue Rub together. Lay on a roasting pan lined with parchment paper. Place in a preheated 350*F oven and roast 15-20 minutes or until slightly brown and tender.

4. To plate, spoon roasted potatoes and apples onto a plate. Top with sliced pork and serve immediately.

brown sugar, divided 2 tablespoons
Paprika Smoked 1/2 teaspoons
sweet potato, medium dice 3 cups
granny smith apples, peeled and diced 1 cup
extra virgin olive oil 2 teaspoons
orange zest 1/2 teaspoons
Lawry's® Memphis Style Barbecue Rub 1/2 teaspoon
Ingredients Quantities Instructions
pork loin 6 pounds 1. Mix Salt Free 17, 1 Tbsp. brown sugar, smoked paprika together to make the BBQ Rub

2. Rub pork with dry rub mix. Cover for 20 minutes in refrigerator. Roast pork in a preheated 350 degree oven until internal temperature reaches 150*F. Remove from oven and reserve.

3. Mix sweet potatoes, diced apples, 2 tsp. olive oil, orange zest and 1 Tbs. brown sugar, and Lawry's Memphis Style Barbecue Rub together. Lay on a roasting pan lined with parchment paper. Place in a preheated 350*F oven and roast 15-20 minutes or until slightly brown and tender.

4. To plate, spoon roasted potatoes and apples onto a plate. Top with sliced pork and serve immediately.

brown sugar, divided 3/4 cup
Paprika, Smoked 1 tablespoons
sweet potato, medium dice 24 cups
granny smith apples, peeled and diced 6 cups
extra virgin olive oil 1/4 cup
orange zest 1 tablespoons
Lawry's® Memphis Style Barbecue Rub 1 tablespoon
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: Incorporate some caramelized onions in with the sweet potatoes and apples.
Serve with sautéed kale and garlic.

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