Smoky pork loin with Cajun roasted sweet potato & corn

Smoky Pork Loin with Cajun Roasted Sweet Potato & Corn

  • Dish Type Roast
  • Occasion Casual
  • Cut Pork Loin
  • Serves 6
  • Prep Time 15 mins
  • Cook Time 50 mins


  • ¼ cup Olive oil
  • 1kg Smoky BBQ pork loin roast
  • 3 cobs Corn, husk on
  • 3 Small sweet potatoes (kumara), quartered
  • 3 tsp Cajun seasoning
  • 3 cloves Garlic, thinly sliced
  • 100g Baby spinach leaves
  • ¼ cup Barbecue sauce
  • 2 tbps Lemon juice
  • 2 tsp Honey
  • ¼ cup Sour cream


Step 1

Preheat the oven to 180°C. Drizzle 1 tablespoon of the oil over the base of a large roasting pan. Add the pork and roast for 20 mins.

Step 2

Place the corn cobs, husk still on, on a plate. Microwave on HIGH (100%) for 3 mins. Cool for 5 mins. Remove and discard husks and silk. Cut each cob into 4 thick slices. Toss corn and sweet potato in the remaining oil.

Step 3

Arrange the corn and potato around the pork in the baking tray. Sprinkle vegetables with the Cajun seasoning. Season with salt and pepper. Roast for 25 mins.

Step 4

Sprinkle vegetables with the sliced garlic. Roast a further 10-15 mins or until pork is cooked through and vegetables are golden and tender. Transfer pork to a plate. Cover loosely with foil and leave to rest for 10 mins.

Step 5

Transfer the vegetables to a large bowl. Add the spinach leaves and toss gently to combine. Cover to keep warm. Drain juices from the roasting pan, leaving 1 tablespoon in the pan. Add the barbecue sauce, lemon juice, honey and ¼ cup water to the pan. Cook, stirring, over medium-high heat for 2-3 mins to deglaze the pan.

Step 6

Thinly slice the pork. Arrange the pork and vegetables on serving plates. Drizzle pork with the sauce. Dollop vegetables with the sour cream.