You may also like
Categories:
garlic rosemary fennel seeds kosher salt ground pepper pork loin roast shallots sweet potato lenthwise wedges vinegar olive oil Golden Delicious apples
Viewed: 47 - Published at: 9 years agoIngredients
- 2 Cloves garlic, finely chopped
- 2 1/2 tsp Fresh rosemary, finely chopped
- 1 tsp Fennel seeds, ground or finely chopped
- 3 tsp Kosher salt
- 3/4 tsp Freshly ground pepper
- 3 - 3 1/2 lb pork loin roast, tied
- 12 lg Shallots
- 1 1/2 Sweet potato, cut into 1 inch pieces
- 2 med Parsnips, halved lenthwise and cut into 1 inch pieces
- 2 med Turnips, peeled and cut in 1 inch wedges
- 3 Tbl Balsamic vinegar
- 1/4 C Olive oil
- 2 Golden delicious apples, peeled, cored, and cut into six wedges each
Method
- Combine garlic and 1/2 of all rosemary, fennel, salt and pepper. Rub mixtuire over roast. Cover and refrigerate one to two hours. Remove from refrigerator 30 minutes before roasting. Preheat oven to 400.
- Combine shallots, sweet potatoes, parsnips, and turnips in large bowl. Blend vinegar and olive oil in small bowl. Stir in remaining rosemary, fennel, salt, and pepper. Reserve two tablespoons mixture for vegetables.
- Transfer vegetables to large oiled roasting pan and roast for 30 minutes, stirring occasionally.
- Toss apple wedges with reserved balsamic vinegar and add to roasting pan. Arrange pork roast in center of pan, fat side down. Roast for 30 minutes.
- Continue to toss vegetabels occationally. Rotate pork fat side up and continue roasting until internal temp reaches 150, about 30 minutes more.
- Let roast rest 10 minutes before slicing. Arrange on platter surrounded by apples and vegetables.
