Pork loin roast with mashed roasted vegetables^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | To 5 boneless rolled pork |
| Loin roast, trimmed | ||
| 3 | cloves | Garlic, crushed |
| 3 | tablespoons | Olive oil |
| 1 | medium | Baking potato, peeled and |
| Quartered | ||
| 1 | medium | Sweet potato, peeled and |
| Quartered | ||
| 1 | Turnip, peeled and | |
| Quartered | ||
| 1 | Carrot, scraped and | |
| Quartered | ||
| 1 | Parsnip, peeled and | |
| 5 | cloves | Garlic |
| ¼ | cup | Water |
| ½ | teaspoon | Salt |
| 2 | slices | White bread, trimmed and |
| 2 | teaspoons | Chopped fresh thyme |
| 2 | teaspoons | Fresh rosemary, crushed |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Quartered | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Vegtable oil |
| 1½ | teaspoon | Chopped fresh thyme |
| ½ | teaspoon | Fresh rosemary, crushed |
| Reserved crushed garlic | ||
| Cloves | ||
| Torn | ||
| ⅓ | cup | Slivered almonds |
| 2 | tablespoons | White vinegar |
| ½ | cup | Olive oil |
Directions
MASHED ROASTED VEGTABLES
GARLIC SAUCE
Roast:
Place roast on a rack in a roasting pan. Rub garlic over roast, reserving cloves for vegetables. Brush roast with olive oil, sprinkle with herbs. Cover and refrigerate for at least 2 hours. Sprinkle roast with salt and pepper. Bake at 500F. for 15 minutes. Reduce heat to 325F.; bake 1 hour longer or until 160 degrees on a meat thermometer.
Vegtables:
Combine all ingredients in a ziplock bag; toss well. Place vegetables around pork roast after reducing heat. Bake 1 hour or until roast is done. Position knife blade in food processor; add half of the vegetables. Process until smooth, stopping often to scrape down sides. Remove and keep warm. Repeat with remaining vegetables. Makes 2 cups.
Garlic Sauce:
Process garlic in food processor until finely chopped. Add water, salt, bread and almonds; process until smooth. With processor running, pour olive oil through food chute in a slow steady stream until combined and chill. Serve over sliced pork or cooked vegetables. Makes 1 cup.
Americas Best Recipes Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-04-95