• 90minutes
  • 420calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4-pound) bone-in center-cut pork loin roast , trimmed (see note below)

  2. 2 clove(s) garlic , cut into thin slivers

  3. 1 1/2 teaspoon(s) salt

  4. 1/2 teaspoon(s) coarsely ground pepper

  5. 2 teaspoon(s) olive oil

  6. 2 small (1/2 pound each) sweet potatoes , peeled and cut into 2-inch chunks

  7. 1 medium (1-pound) fennel bulb , trimmed and cut into 8 wedges

  8. 1 small (1 1/4-pound) rutabaga , peeled, halved, and cut into 1/2-inch-thick slices

  9. 2 (4 ounces each) parsnips , peeled and cut into 1-inch chunks

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Cut about ten 1/2-inch-deep slits in pork and insert sliver of garlic in each. In cup, combine 1 teaspoon salt and 1/4 teaspoon pepper; use to rub on pork. Place pork, fat side up, in large roasting pan (17" by 11 1/2").

  2. In large bowl, combine oil, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper with sweet potatoes, fennel, rutabaga, and parsnips; toss to coat. Arrange vegetables around pork in roasting pan.

  3. Roast pork and vegetables 1 1/2 hours or until meat thermometer inserted in thickest part of roast (not touching bone) reaches 150 degrees F. (Internal temperature of meat will rise 5 to 10 degrees F upon standing.)

  4. When roast is done, place on warm large platter; with slotted spoon, transfer vegetables to same platter. Cover with foil and let roast stand 10 minutes to set juices for easier slicing.

  5. Meanwhile, add 1 cup water to drippings in pan; heat to boiling over medium-high heat, stirring until browned bits are loosened from bottom of pan. Skim and discard fat. Discard string, if any, from roast. Serve pork with vegetables and pan-juice mixture.


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