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Harvest Pork Loin
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‘Instead of using a metal rack, we cooked this
roast on a bed of
root
vegetables, which we later used to make a great vegetable
stock.’
1 teaspoon black peppercorns
1 teaspoon salt
2 bay leaves
1 teaspoon fresh oregano leaves
1 teaspoon cumin seeds
1 teaspoon sweet paprika
A 4-pound boneless center cut
pork loin roast
Roughly chopped root vegetables,
such as carrots,
onions, garlic,
and parsnips
Chopped fresh parsley
Chopped fresh thyme leaves
Use a small spice grinder or a mortar and pestle to grind and mix
the peppercorns, salt, bay leaves, oregano leaves, cumin seeds, and
paprika.
Rub the spice
mixture all over the surface of the roast.
Wrap in plastic
and refrigerate for 24 to 48
hours.
Preheat oven to 350 degrees F. Unwrap meat; tie with kitchen string
to
keep an even shape. Lightly oil a baking pan. Place a 2-inch layer
of
roughly chopped root
vegetables on the bottom. Add a handful of
chopped fresh parsley and thyme leaves. Place
meat on vegetable
bed and roast for about
1 1/2 to 2 hours or until the internal temper-
ature
reads 160 degrees F. (Meat will continue to cook after it has
been removed from the oven.)
Transfer meat to a serving platter,
reserving vegetables for stock. Allow meat to rest for
20 minutes
before slicing. Serve with Roasted Autumn Vegetables.
Serves 8 to 12.
Roasted Autumn Vegetables
"Bake these vegetables with the pork loin
for the last hour it cooks."
5 pounds assorted vegetables, such as pumpkin,
butternut
squash,
shallots, onions, parsnips,
beets, carrots or rutabaga
3 tablespoons extra-virgin olive oil
Chopped fresh herbs, such as thyme or sage
Salt and freshly ground black pepper
Peel the vegetables and roughly cut them into pieces of
approximately
equal size. Arrange the vegetables in a baking pan and brush them with
the
olive oil. Scatter chopped fresh herbs on top. Season with salt and
freshly ground black
pepper. Roast until vegetables are tender when
pierced with a knife. Serves 8 to 12.
Roasting Stock
After the roast has cooked, simmer the vegetables, rich with
pan juices,
in 4 cups water and a cup of white wine for 2 hours, strain the
stock,
cool it, and freeze for later use in soups or stews. Makes about 3 cups.
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