Place almonds in a large cast iron skillet over medium heat. Cook, 8 to 10 minutes, or until toasted and fragrant.
Servings and Ingredients
|¾ c.||Hy-Vee slivered almonds|
|1||(16-oz.) jar roasted red peppers, packed in water, drained|
|1 tsp.||fresh lemon juice|
|3 tbsp.||fresh parsley|
|5 tbsp.||Hy-Vee Select garlic olive oil|
|2||russet potatoes, peeled and chopped into 1/2-inch cubes|
|2||sweet potatoes, peeled and chopped into 1/2-inch cubes|
|1 lbs.||pork loin|
|Kosher salt, to taste|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Large cast iron skillet
- Aluminum foil
While almonds are toasting, add roasted red peppers, lemon juice, and parsley to blender. While the blender is running, slowly pour in 3 tbsp. garlic olive oil. Add toasted almonds to blender and blend until incorporated.
Preheat oven to 375 degrees.
Add 2 teaspoons garlic olive oil to same skillet; add russet and sweet potatoes. Cook over medium heat for 10 minutes.
Season pork generously with salt and pepper. Create a well in the potatoes and add the pork loin searing on all sides until a deep color develops.
Place cast iron in oven and bake for 35-40 minutes, or until pork is done (145 degrees) and potatoes have softened.
Rest pork for 5 to 10 minutes covered with aluminum foil. Slice pork and serve topped with Romesco sauce and potatoes on the side.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 75mg
- Sodium: 140mg
- Total Carbohydrates: 28g
- Protein: 27g
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