Roasted Spiced Pork Loin with Root Vegetables

Ingredients

  • 3 tablespoons unsalted butter
  • 1 teaspoon black cardamom 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
  • 2 teaspoons cumin seeds
  • + 13 more ingredients
    • 2 teaspoons coarse salt
    • 1 ½ pounds large parsnips
    • 6 cups canned low-salt chicken broth
    • 2 ½ pounds large russet potatoes
    • 1 teaspoon black peppercorns
    • 1 tablespoon olive oil
    • 1 ½ pounds large carrots
    • 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

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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