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Harvest Pork Loin with
Roasted Autumn Vegetables

 

 

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Harvest Pork Loin

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‘Instead of using a metal rack, we cooked this roast on a bed of
root vegetables, which we later used to make a great vegetable stock.’

1 teaspoon black peppercorns
1 teaspoon salt
2 bay leaves
1 teaspoon fresh oregano leaves
1 teaspoon cumin seeds
1 teaspoon sweet paprika
A 4-pound boneless center cut
pork loin roast
Roughly chopped root vegetables,
such as carrots, onions, garlic,
and parsnips
Chopped fresh parsley
Chopped fresh thyme leaves

Use a small spice grinder or a mortar and pestle to grind and mix
the peppercorns, salt, bay leaves, oregano leaves, cumin seeds, and
paprika. Rub the spice mixture all over the surface of the roast.
Wrap in plastic and refrigerate for 24 to 48 hours.
Preheat oven to 350 degrees F. Unwrap meat; tie with kitchen string
to keep an even shape. Lightly oil a baking pan. Place a 2-inch layer
of roughly chopped root vegetables on the bottom. Add a handful of
chopped fresh parsley and thyme leaves. Place meat on vegetable
bed and roast for about 1 1/2 to 2 hours or until the internal temper-
ature reads 160 degrees F. (Meat will continue to cook after it has
been removed from the oven.) Transfer meat to a serving platter,
reserving vegetables for stock. Allow meat to rest for 20 minutes
before slicing. Serve with Roasted Autumn Vegetables.
Serves 8 to 12.
 

Roasted Autumn Vegetables

"Bake these vegetables with the pork loin for the last hour it cooks."

5 pounds assorted vegetables, such as pumpkin,
butternut squash, shallots, onions, parsnips,
beets, carrots or rutabaga
3 tablespoons extra-virgin olive oil
Chopped fresh herbs, such as thyme or sage
Salt and freshly ground black pepper

Peel the vegetables and roughly cut them into pieces of approximately
equal size. Arrange the vegetables in a baking pan and brush them with
the olive oil. Scatter chopped fresh herbs on top. Season with salt and
freshly ground black pepper. Roast until vegetables are tender when
pierced with a knife. Serves 8 to 12.
 

Roasting Stock

After the roast has cooked, simmer the vegetables, rich with pan juices,
in 4 cups water and a cup of white wine for 2 hours, strain the stock,
cool it, and freeze for later use in soups or stews. Makes about 3 cups.


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