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Recipe: Harvest Pork Loin
Similar Categories: Harvest, Pork, Loin
Serving Size : 8
1 teaspoon black peppercorns
1 teaspoon salt
2 bay leaves
1 teaspoon fresh oregano leaves
1 teaspoon cumin seeds
1 teaspoon sweet paprika
1 4-pound boneless, center-cut pork loin roast
2 inch layer roughly chopped root vegetables, such as
-- carrots, onions, garlic, and parsnips
1 handful chopped fresh parsley and thyme leaves
Use a small spice grinder or a mortar and pestle to grind and mix 1
teaspoon black peppercorns, 1 teaspoon salt, 2 bay leaves, 1 teaspoon
fresh oregano leaves, 1 teaspoon cumin seeds, and 1 teaspoon sweet
paprika. Rub the spice mixture all over the surface of a 4-pound
boneless, center-cut pork loin roast. Wrap in plastic and refrigerate
for 24-48 hours.
Preheat oven to 350F. 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, such as carrots, onions, garlic, and
parsnips, on the bottom. Add a handful of chopped fresh parsley and
thyme leaves. Place meat on vegetable bed and roast for about 11/2-2
hours, or until the internal temperature reads 160F. (Meat will
continue to cook after it's 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 8-12.
1 teaspoon black peppercorns
1 teaspoon salt
2 bay leaves
1 teaspoon fresh oregano leaves
1 teaspoon cumin seeds
1 teaspoon sweet paprika
1 4-pound boneless, center-cut pork loin roast
2 inch layer roughly chopped root vegetables, such as
-- carrots, onions, garlic, and parsnips
1 handful chopped fresh parsley and thyme leaves
Use a small spice grinder or a mortar and pestle to grind and mix 1
teaspoon black peppercorns, 1 teaspoon salt, 2 bay leaves, 1 teaspoon
fresh oregano leaves, 1 teaspoon cumin seeds, and 1 teaspoon sweet
paprika. Rub the spice mixture all over the surface of a 4-pound
boneless, center-cut pork loin roast. Wrap in plastic and refrigerate
for 24-48 hours.
Preheat oven to 350F. 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, such as carrots, onions, garlic, and
parsnips, on the bottom. Add a handful of chopped fresh parsley and
thyme leaves. Place meat on vegetable bed and roast for about 11/2-2
hours, or until the internal temperature reads 160F. (Meat will
continue to cook after it's 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 8-12.
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