Roasted Spiced Pork Loin with Root Vegetables

Ingredients

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