- 1 cup Florida Orange Juice, divided into 1/2-cup portions
- 3 each Sweet potatoes, peeled and diced
- 2 teaspoons Saigon cinnamon
- 1 teaspoon Chipotle packed in adobo
- 1/4 cup Honey
- 1 tablespoon Coriander seed, toasted
- 32 oz. Iberico pork loin
Preheat an oven to 425ºF.
Lay the pork loin in a roasting pan and season with salt and pepper. Brush the orange juice, honey and coriander mixture over the top; place in the oven. After 15 minutes, baste again with more of the orange juice, honey and coriander mixture, and continue to roast the pork for 15 minutes until it reaches 145ºF in the center.
In a 3-quart saucepot, add the diced sweet potatoes and cover with water; bring to a boil. When fork tender, strain and rice. Add the cinnamon, chipotle and 1 portion of the orange juice, and keep warm.
In a small bowl, combine remaining orange juice, honey and toasted coriander seed.
Allow the loin to rest for 20 minutes prior to serving. Slice the loin into 4 equal chops. Place each over a dollop of the orange juice–sweet potato puree; brush with the honey, coriander and orange juice mixture; and serve.