Roasted Spiced Pork Loin with Root Vegetables

Ingredients

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

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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