Roasted Spiced Pork Loin with Root Vegetables

Ingredients

  • 2 ½ pounds large russet potatoes
  • 6 cups canned low-salt chicken broth
  • 1 ½ cups dry white wine
  • 6 tablespoons olive oil
  • 8 large garlic cloves
  • 2 teaspoons coarse salt
  • 1 4- to 4 1/4-pound center-cut boneless pork loin
  • + 13 more ingredients
    • 1 tablespoon olive oil
    • 1 ½ pounds large carrots
    • 3 tablespoons unsalted butter
    • 1 ½ pounds large parsnips
    • 8 medium beets
    • 1 ¼ teaspoons fresh rosemary
    • 6 bacon slices
    • ½ cup red currant jelly
    • 1 teaspoon black cardamom seeds
    • 8 large shallots
    • 3 large fresh rosemary sprigs
    • 1 teaspoon black peppercorns
    • 2 teaspoons cumin seeds

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 cu...

View full recipe at Epicurious

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