Adobo Roast Pork with Sweet Potatoes
- 1 htotal time
- $2.68£2.34a serving
- 573528calories
- 4042 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Smoky cumin and oregano pork tenderloin roasted with sweet potato wedges, with a mango and black bean salsa.
Ingredients
Serves 4.
- 1.75 lb sweet potatoes, cut into wedges
- 3 garlic cloves, finely grated
- 1.25 lb pork tenderloin
- 1 mango, diced
- 1 (15 oz) can black beans, drained and rinsed
- ¼ red onion, finely chopped
- ½ bunch cilantro, chopped
- 2 limes
- 3 tbsp vegetable oil
- salt, to taste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp chili powder (mild blend)
- 1 tsp brown sugar
- 1 tbsp apple cider vinegar
Check the label: sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the sweet potatoes with 2 tablespoons of the vegetable oil and a pinch of salt on a large baking tray and roast for 15 minutes.
- Meanwhile, mix the garlic, ground cumin, dried oregano, smoked paprika, chili powder, brown sugar, apple cider vinegar, the rest of the oil and 1 teaspoon of salt into a paste and rub it all over the pork.
- Push the wedges to the sides and lay the pork in the middle of the tray. Wash your hands after handling the raw meat. Roast for 20–25 minutes, turning the wedges once, until the pork reaches 145°F in the thickest part. Rest the pork on a clean board, loosely covered, for 5 minutes before slicing. For pregnant women, roast to 160°F.
- Meanwhile, mix the mango, black beans, red onion, cilantro, the juice of 1 lime and a pinch of salt.
- Slice the pork and serve with the sweet potato wedges, the salsa and the second lime in wedges.
Leftovers: Keeps in the fridge for 2 days; reheat the pork gently until piping hot, or slice it cold into tacos.
Ingredients
Serves 4.
- 800 g sweet potatoes, cut into wedges
- 3 garlic cloves, finely grated
- 600 g pork fillet (tenderloin)
- 1 mango, diced
- 1 × 400 g tin black beans, drained and rinsed
- ¼ red onion, finely chopped
- ½ bunch coriander, chopped
- 2 limes
- 3 tbsp vegetable oil
- salt, to taste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp mild chilli powder
- 1 tsp soft brown sugar
- 1 tbsp cider or white wine vinegar
Check the label: sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Toss the sweet potatoes with 2 tablespoons of the vegetable oil and a pinch of salt on a large baking tray and roast for 15 minutes.
- Meanwhile, mix the garlic, ground cumin, dried oregano, smoked paprika, chilli powder, soft brown sugar, cider or white wine vinegar, the rest of the oil and 1 teaspoon of salt into a paste and rub it all over the pork.
- Push the wedges to the sides and lay the pork in the middle of the tray. Wash your hands after handling the raw meat. Roast for 20–25 minutes, turning the wedges once, until the pork reaches 63°C in the thickest part. Rest the pork on a clean board, loosely covered, for 5 minutes before slicing. For pregnant women, roast to 71°C.
- Meanwhile, mix the mango, black beans, red onion, coriander, the juice of 1 lime and a pinch of salt.
- Slice the pork and serve with the sweet potato wedges, the salsa and the second lime in wedges.
Leftovers: Keeps in the fridge for 2 days; reheat the pork gently until piping hot, or slice it cold into tacos.
Nutrition per serving
| Calories | 573 |
|---|---|
| Protein | 40 g |
| Carbohydrate | 66 g |
| Fat | 17 g |
| Sodium | 345 mg |
| Calories | 528 |
|---|---|
| Protein | 42 g |
| Carbohydrate | 64 g |
| Fat | 13 g |
| Sodium | 309 mg |
Worked out from the ingredients, 518 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.68 a serving in the US (range $2.05–$3.55) and £2.34 in the UK (range £1.79–£3.09). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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