Roasted Spiced Pork Loin with Root Vegetables

Ingredients

  • 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
  • 2 teaspoons cumin seeds
  • 1 ½ pounds large parsnips
  • 1 teaspoon black cardamom seeds
  • + 13 more ingredients
    • 2 teaspoons coarse salt
    • 6 cups canned low-salt chicken broth
    • 2 ½ pounds large russet potatoes
    • 8 large shallots
    • 8 large garlic cloves
    • 3 large fresh rosemary sprigs
    • 8 medium beets
    • ½ cup red currant jelly
    • 1 ¼ teaspoons fresh rosemary
    • 3 tablespoons unsalted butter
    • 1 teaspoon black peppercorns
    • 1 tablespoon olive oil
    • 1 ½ pounds large carrots

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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