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Roasted Spiced Pork Loin with Root Vegetables Recipe

Roasted Spiced Pork Loin with Root Vegetables Recipe

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Roasted Spiced Pork Loin with Root Vegetables

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Ingredients

Count

Nutrition

1231

Calories

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Ingredients:

Serving

6 bacon slices, cut in half
6 cups canned low-salt chicken broth
1 1/2 cups dry white wine
1/2 cup red currant jelly
1 1/4 tsp minced fresh rosemary
3 tbsp unsalted butter
2 tsp cumin seeds
2 tsp coarse salt
1 tsp black peppercorns
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
1 tbsp olive oil
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
8 large shallots, peeled, halved
8 large garlic cloves, peeled
3 large fresh rosemary sprigs
6 tbsp olive oil
8 medium beets, peeled, cut into 1-inch wedges

Directions:

Make sauce: 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.)
Prepare pork: 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.
For roasting: Position racks in center and 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 on center rack 45 minutes, turning vegetables occasionally.
Place beets in small roasting pan. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Remove large roasting pan from oven. Push vegetables to sides of pan, clearing space in center for pork. Place pork in center of pan. Return large roasting pan to center rack. Place pan with beets on bottom rack.
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. Roast beets until tender, turning occasionally, about 1 hour. Remove pork and all vegetables from oven and let stand 10 minutes.
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 Serving Per 100 g

Amount Per 1 Serving
Calories	1230.91 Kcal (5154 kJ)
Calories from fat	466.16 Kcal
		% Daily Value*
Total Fat	51.8g	80%
Cholesterol	198.88mg	66%
Sodium	1437.05mg	60%
Potassium	3211.89mg	68%
Total Carbs	99.71g	33%
Sugars	37.02g	148%
Dietary Fiber	16.75g	67%
Protein	84.12g	168%
Vitamin C	48mg	80%
Vitamin A	0.9mg	30%
Iron	7.4mg	41%
Calcium	182.7mg	18%

Amount Per 100 g
Calories	115.54 Kcal (484 kJ)
Calories from fat	43.76 Kcal
		% Daily Value*
Total Fat	4.86g	80%
Cholesterol	18.67mg	66%
Sodium	134.89mg	60%
Potassium	301.48mg	68%
Total Carbs	9.36g	33%
Sugars	3.48g	148%
Dietary Fiber	1.57g	67%
Protein	7.9g	168%
Vitamin C	4.5mg	80%
Vitamin A	0.1mg	30%
Iron	0.7mg	41%
Calcium	17.1mg	18%

* 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.

Tastes

salty
savory
bitter
sweet

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