Roasted Spiced Pork Loin with Root Vegetables

Ingredients

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

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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