Recipe

Roasted Spiced Pork Loin With Root Vegetables Recipe

Add Step-by-Step Photos	Darbar / All my dishes 1 year, 6 months ago Absolutely delicious way to roast a pork loin. Very fragrant and satisfying. Even my kids rated it a 10/10 Prep:20m Cook:90m Servings:8	Darbar
	pork roast loin spicy root vegetables cumin cardamom

Does this look good? Yeah! / Nope

Fans

chefelaine

mystic_riv

Ingredients

For sauce

6 bacon slices, cut in half

6 cups canned low-salt chicken broth

1 1/2 cups dry white wine

1/2 cup red currant jelly

1 1/4 teaspoons minced fresh rosemary

3 tablespoons unsalted butter

For pork

A mortar and pestle or even a coffee grinder can be used to grind the spices.

2 teaspoons cumin seeds

2 teaspoons coarse salt

1 teaspoon black peppercorns

1 teaspoon black cardamom seeds (from about 30 whole green or white cardamom pods)

1 4- to 4 1/4-pound center-cut boneless pork loin (about 10 inches long and 3 1/2 inches in diameter)

1 tablespoon olive oil

For roasting

2 1/2 pounds large russet potatoes (about 5), peeled, halved lengthwise, cut into 2-inch pieces

1 1/2 pounds large parsnips (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise

1 1/2 pounds large carrots (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise

8 large shallots, peeled, halved

8 large garlic cloves, peeled

3 large fresh rosemary sprigs

6 tablespoons olive oil

Directions

Make sauce:

Cook bacon in heavy large saucepan over medium heat until crisp. Using tongs, transfer bacon to paper towels. Discard drippings from pan. Add broth, wine, jelly and rosemary to pan. Boil until reduced to 2 1/2 cups, about 35 minutes. Return bacon to sauce. Boil until liquid is reduced to 1 1/3 cups, about 10 minutes longer. Strain sauce into small saucepan. Add butter. Whisk over low heat until sauce is smooth, about 2 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare pork:

Finely grind first 4 ingredients. Place pork in 13x9x2-inch glass baking dish. Rub oil, then spice mixture all over pork. Cover; refrigerate 4 hours and up to 1 day.

For roasting:

Position rack in bottom third of oven and preheat to 400°F.. Place potatoes, parsnips, carrots, shallots, garlic and rosemary in large roasting pan. Drizzle with 5 tablespoons oil; sprinkle with salt and pepper. Roast 30 minutes, turning vegetables occasionally.

Roast pork with vegetables until vegetables are brown and cooked through and thermometer inserted into center of pork registers 150°F., turning vegetables occasionally, about 1 hour. Remove pork and vegetables from oven and let stand 10 minutes.

Place pork roast in center of large platter; surround with all vegetables. Rewarm sauce over low heat, whisking constantly.

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Comments

barngoddess 1 year, 5 months ago said:
I am looking forward to trying this -- I usually grill pork loins, but feel at times it's far too much smoke flavor for me--I am very interested in this recipe and when I get a chance to make another I will let you know!!!

kristoffer 1 year, 4 months ago said:
I am happy to be the 1st one to comment on this beautiful dish! I am not a cook, I repeat NOT a cook. I picked up a couple of pork loins and the wife suggested that I to do a google for a recipe to cook them up. I went through a few recipes before happening upon this one and knew I had to try it right away.

Once I tasted the gravy, I knew this dish was going to be good! The spicy cumin & cardamom rub is PERFECT for this sauce! The sweetness from the current jelly was at first the most notable flavor, then immediately followed by the rich smokey bacon and like a orchestra of flavors the essence of rosemary crept in softly to complete the perfection. Now I personally adore gravy, so after it was cooked, and before I added the butter, I did up a flour rue (about 2 tp) to thicken it up. I also added Kumara to the root roast, which this sauce goes beautifully together with.

It turned out so well I invited the neighbours over for dinner and both they and the Wife said it was restaurant style, and went on about it all night! It's a real hit folks!

imhungry 1 year, 1 month ago said:
This is beautiful as usual!! I can't wait to make this!

mystic_river1 1 year ago said:
Really really great.. we all loved it!

pinkpasta 11 months, 2 weeks ago said:
OMG! How impressive.
I'm going to bookmark, and one day when I feel adventurous, I'll make it! (I also love Rosemary)
Thanks!

chefelaine 1 month, 4 weeks ago said:
Only 2 words: 1. WOW! 2. Delicious!

Thanks for sharing. Big fiver on this one!! :+D

chefelaine 2 weeks ago said:
Lovely recipe, Darbar! FIVE from this kid in the wild woods of Muskoka! :+D --- oops! I see I already rated this one! THOWWY! :+D

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