Roasted Pork Loin with Black-Bean & Sweet Potato Salad

This pork loin is so yummy! I love the flavor of cumin with it. It comes out so tender and juicy. The salad was so good with the refreshing taste of lime juice combined with the beans and potatoes. Enjoy!

3 lbs. center cut boneless pork loin
4 T. plus one teaspoon vegetable oil, divided
2 tsp. ground cumin
coarse salt and ground pepper
2 medium sweet potatoes, peeled and cut into cubes
1/4 tsp. red-pepper flakes

2 T. fresh lime juice (from one lime)
1 can black beans, rinsed and drained
1/2 medium red onion, finely chopped
1/2 C. chopped fresh cilantro (optional)

1. Preheat oven to 450 degrees with racks set in upper and lower thirds. Place pork on rimmed baking sheet. Rub with 1 tsp. oil; season with cumin, salt and pepper. Roast on upper rack for 35-40 minutes or until instant-read thermometer inserted in the meat registers to 145 degrees.
Remove from oven, and cover loosely with aluminum foil; let rest about 10 minutes.

2. About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 T. oil. Season with red pepper flakes, salt and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25-35 minutes.

3. In large bowl, whisk lime juice with remaining 2 T. oil; season with salt and pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine. Thinly slice pork and serve with salad.