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This wonderful Roast Pork Loin and Vegetables recipe and photos were shared with my by Karen Calanchini,
Food Stylist and Photographer, of Redding, CA.
Karen says, "This simple dinner
comes together quickly and is great for a week night.
The herb/spice mix adds flavor to the roasted meat and
the balsamic vinegar adds a bit of zip to the colorful
vegetables."
Roasted Pork Loin and Vegetables
Recipe Type:
Pork,
Brussels Sprouts,
Carrots,
Onions
Yield: 4 to 6 servings
Prep time: 30 minutes
Cook time: 1 hour
Ingredients:
1 (3 pound) boneless pork loin
1 teaspoon each of dried
herbs and spices (see below)*
10 to 15 Brussels Sprouts, dried ends cut off (remove any loose leaves)**
6 carrots, peeled, cut in half and thick end cut into half vertically**
2 medium-size
onions , peeled and cut into 8 wedges
1 to 2 tablespoons extra-virgin
olive oil
Coarse
salt or sea salt and freshly-ground
black pepper
Good-quality
Balsamic Vinegar
* Use any herbs and spices that are your favorite and
will compliment the pork (such as Turkish thyme, tarragon, freshly-grated
black pepper, sea salt, red pepper flakes, garlic powder, etc). Place into a
small bowl and mix together.
** Use very fresh vegetables that are in season. You may also use bell peppers (cut into large chunks) and
sweet potatoes or Yukon Gold potatoes (cut into bite-size chunks).
Preparation:
Preheat oven to 325 degrees F. Prepare a roasting pan by rubbing the bottom with olive oil.
Pat dry the pork roast with papers towels; then rub the herb/spice mixture all over the sides and ends of the roast; set aside.
Place the prepared Brussels Sprouts, carrots, and onions on the bottom of the
prepared roasting pan. Sprinkle with salt and pepper to taste. Drizzle the olive over the top of the vegetables.
Place the roasting pan rack over the top of the vegetables. If necessary, adjust the vegetables until the rack sits
solidly in the roasting pan. Place the prepared pork roast on the center of the rack; lightly tent with a piece of aluminum foil.
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Vegetables placed on bottom of roasting pan. |
Rack placed over top of vegetables to hold pork roast. |
Bake approximately 1 hour or until a
meat thermometer inserted into thickest part of the roast registers 140°F. to 145°F.
Remove the aluminum foil during the last 1/2 hour of cooking to let the roast brown. Remove from oven to your cutting board and cover
with aluminum foil; let sit approximately 10 minutes.
Check the vegetables for doneness, stir, and return to oven to finish cooking,
if needed. If they are cooked to your liking, turn off oven, and let stay in the
oven to keep warm. When the vegetables are done cooking, drizzle a little
balsamic vinegar over the top and mix together.
To serve, slice the pork roast and transfer to a serving platter. Add vegetables to the platter.
Excellent served with homemade applesauce and a simple green salad.
Makes 4 to 6 servings.
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