Braised Pork Loin with Sweet Potatoes, Orange, and Cilantro

Name: Braised Pork Loin with Sweet Potatoes, Orange, and Cilantro
Ingredients: 4.5 pounds, pork loin roast boneless, center-cut, tied at even intervals along the length with butcher’s twine; 1/2 teaspoon, table salt, plus more to taste; 4 teaspoons, vegetable oil; 2 , medium onions, halved and sliced thin; 3 , jalapeño chiles, stemmed, seeded, and minced; 6 , medium garlic cloves, minced or pressed through a garlic press; 1 tablespoon, ground cumin; 1 teaspoon, dried oregano; 1 can, diced tomatoes (14.5 ounce can); 1 cup, low-sodium chicken broth; 1 cup, orange juice; 1 (6-inch), orange peel strip, from 1 orange; 2 , canned chipotle chiles in adobo sauce, minced to a paste; 1 1/2 pounds, sweet potatoes (about 2 medium), peeled and cut into 1/2-inch chunks; 1/4 cup, chopped fresh cilantro leaves; 1 cup, sour cream; 2 tablespoons, chopped fresh cilantro leaves; 1 tablespoon, lime juice

Main Courses
Pork
Vegetables

To ensure a tender and juicy pork loin, we recommend monitoring the temperature after four hours with an accurate instant-read thermometer.

SERVES 4 to 6

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