Roasted Spiced Pork Loin With Root Vegetables Recipe

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Roasted Spiced Pork Loin With Root Vegetables
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  • for sauce
  • 1 1/2 cups dry white wine
  • for pork
  • a mortar and pestle or even a coffee grinder can be used to grind the spices.
  • 1 tsp black cardamom seeds (from about 30 whole green or white cardamom pods)
  • 1 4- to 4 1/4-lb center-cut boneless pork loin ( about 10 inches long and 3 1/2 inches in diameter)
  • 1 tbsp olive oil
  • for roasting
  • 2 1/2 lb large russet potatoes (about 5), peeled , halved lengthwise, cut into 2-inch pieces
  • 1 1/2 lb large parsnips (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
  • 1 1/2 lb large carrots (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
  • 3 large fresh rosemary sprigs
  • 6 tbsp olive oil


  1. Make sauce:
  2. 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 cups, about 10 minutes longer. Strain sauce into small saucepan. Add butter. Whisk over low heat until sauce is smooth, about 2 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  3. Prepare pork:
  4. Finely grind first 4 ingredients. Place pork in 13x9x2-inch glass baking dish. Rub oil, then spice mixture all over pork. Cover; refrigerate 4 hours and up to 1 day.
  5. For roasting:
  6. Position rack in bottom third of oven and preheat to 400°F.. Place potatoes, parsnips, carrots, shallots, garlic and rosemary in large roasting pan. Drizzle with 5 tablespoons oil; sprinkle with salt and pepper. Roast 30 minutes, turning vegetables occasionally.
  7. Roast pork with vegetables until vegetables are brown and cooked through and thermometer inserted into center of pork registers 150°F., turning vegetables occasionally, about 1 hour. Remove pork and vegetables from oven and let stand 10 minutes.
  8. Place pork roast in center of large platter; surround with all vegetables. Rewarm sauce over low heat, whisking constantly.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1195.65 Kcal (5006 kJ)
Calories from fat 466.16 Kcal
% Daily Value*
Total Fat 51.8g 80%
Cholesterol 198.88mg 66%
Sodium 1373.09mg 57%
Potassium 2945.39mg 63%
Total Carbs 91.51g 31%
Sugars 31.28g 125%
Dietary Fiber 14.29g 57%
Protein 82.48g 165%
Vitamin C 43.9mg 73%
Vitamin A 0.9mg 30%
Iron 6.6mg 37%
Calcium 169.6mg 17%
Amount Per 100 g
Calories 121.58 Kcal (509 kJ)
Calories from fat 47.4 Kcal
% Daily Value*
Total Fat 5.27g 80%
Cholesterol 20.22mg 66%
Sodium 139.63mg 57%
Potassium 299.52mg 63%
Total Carbs 9.31g 31%
Sugars 3.18g 125%
Dietary Fiber 1.45g 57%
Protein 8.39g 165%
Vitamin C 4.5mg 73%
Vitamin A 0.1mg 30%
Iron 0.7mg 37%
Calcium 17.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.4
  • 30

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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