Roasted Spiced Pork Loin with Root Vegetables

Ingredients

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

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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