Roasted Pork Loin
with Elephant Garlic and Spice Rub
Allow the roast to marinate with the garlic to infuse it with great flavor. Serve with mixed greens salad, Cornbread-Apricot Stuffing, and steamed green beans.
2 to 3 pound boneless pork loin roast
1 clove elephant garlic or 4 cloves garlic, cut into slivers
1 teaspoon fennel seed
1 teasoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspon dry mustard
12 small red new potatoes, quartered
12 shallots, peeled
6 medium turnips, quartered
1 (14 1/2-ounce) can vegetable broth
1 cup extra dry vermouth or dry white wine
3 bay leaves
- With sharp paring knife, stab roast at one-inch intervals to create slits in which to insert garlic slivers. Insert garlic evenly into slits. Combine the thyme, paprika, salt and dry mustard; rub onto all surfaces of the roast. Place the roast into a shallow dish; cover and let marinate in the refrigerator 4 to 24 hours.
- In a shallow roasting pan, place the potatoes, shallots and turnips. Pour broth and vermouth over vegetables, add bay leaves and bake at 350°F (175°C), covered, for 30 minutes. Remove roast from the refrigerator. Uncover vegetables and place roast on top of vegetables. Roast, uncovered, for about 1 1 1/2 hours longer, until meat thermometer inserted into roast reads 155°F (approximately 65°C).
- Remove meat from pan and cover with foil and let rest for 10 minutes; transfer the vegetables to a large serving platter, cover and keep warm. Remove bay leaves and transfer pan juices to a saucepan; bring to a boil. Lower heat and simmer, uncovered, for 12 to 15 minutes or until reduced by half.
- To serve, pass pan juices to spoon over carved roast and vegetables.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 251 calories Protein 26 grams Fat 7 grams Sodium 677 milligrams Cholesterol 66 milligrams.
Recipe provided courtesy of National Pork Board.