Roast Pork with Brown Butter Mashed Sweet Potatoes

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Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 8


  • 3 tbsp
    coarse grain mustard
  • 2 tbsp
    dijon mustard
  • 2 tbsp
    dark brown sugar
  • 1 ½ tbsp
    balsamic vinegar
  • 1 ½ tbsp
    fresh sage, chopped (plus 12 fresh sage leaves)
  • 3 cloves
    garlic, minced
  • 1 tbsp
    olive oil
  • (1) 4 to 4 ½ lb
    Good Nature® Boneless Pork Loin
  • 1 pinch
    kosher salt & freshly ground black pepper
  • 6 tbsp
  • 3 lbs
    sweet potatoes, peeled and cut into 1 ½” chunks

Preheat oven to 350°F.

In small bowl, combine both mustards, brown sugar, vinegar, chopped sage, garlic, and olive oil; set aside.

Pat roast dry with paper towels and season with salt and pepper. Place roast on rack in shallow roasting pan. Spread mustard mixture over top and sides of roast. Roast, uncovered, for 1 to 1 ¼ hours or until internal temperature reaches 145°F in the thickest part of the meat. If necessary, loosely cover pork with foil to prevent over-browning.

Meanwhile, in a medium skillet, melt butter over medium heat. Cook, swirling pan occasionally, for 2 to 3 minutes or until butter turns golden. Add sage leaves and cook, turning leaves occasionally, until butter browns and leaves are crisp. With tongs, transfer leaves to paper towels; drain. Set brown butter aside.
In large saucepot, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium-low; cover and cook for 10 to 12 minutes or until fork-tender. Drain well. Return potatoes to saucepot, add browned butter, and coarsely mash; season with salt and pepper.

Transfer roast to cutting board. Loosely cover with foil and let rest 10 minutes. Carve slices. Serve with sweet potatoes topped with fried sage leaves.

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