Roasted Spiced Pork Loin with Root Vegetables

Ingredients

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