Roasted Spiced Pork Loin with Root Vegetables

Ingredients

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

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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