Argentine-style pork loin with mustard herb crust, creamy sweet potato mash, and warm red cabbage apple salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Pat the pork loin dry with paper towels and season it with 1 teaspoon of salt, black pepper, and dried oregano.

3. 3

   In a bowl, mix the mustard, breadcrumbs, chopped parsley, minced garlic, and 1 tablespoon olive oil until you have a moist crust mixture.

4. 4

   Heat a large oven-safe skillet, or a regular skillet, with 1 tablespoon olive oil over medium-high heat. Sear the pork loin on all sides for 6 to 8 minutes.

5. 5

   Remove the skillet from the heat and spread the mustard herb mixture over the top of the pork, pressing gently so it adheres.

6. 6

   Transfer the pork to the oven and roast at 200 °C / 400 °F for 22 to 28 minutes, or until cooked through but still juicy. Remove and let it rest for 10 minutes before slicing.

7. 7

   Meanwhile, place the sweet potato in a pot with enough water to cover and 1 teaspoon of salt. Cook until tender, about 15 to 18 minutes. Drain well.

8. 8

   Mash the hot sweet potato with the butter, warm milk, and nutmeg until smooth and creamy. Adjust with a little more salt if needed and keep warm.

9. 9

   In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 3 minutes. Stir in the red cabbage, apple, sugar, and water, and sauté for 5 minutes.

10. 10

    Add the apple cider vinegar to the cabbage skillet and cook 3 to 4 minutes more, until the cabbage is just tender and the apple is soft but still intact. Season with a pinch of salt.

11. 11

    Slice the pork loin into thick pieces and serve it over or alongside the sweet potato mash, with the warm red cabbage and apple salad on the side.