Roasted Spiced Pork Loin with Root Vegetables

Ingredients

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