Pork Loin Roast With Mashed Roasted Vegetables^ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 lbs: To 5 boneless rolled pork,
2 tsp: Chopped fresh thyme,
Loin roast, trimmed
2 tsp: Fresh rosemary, crushed
3 centiliter: Garlic, crushed
1/2 tsp: Salt,
3 tbsp: Olive oil,
1/4 tsp: Pepper,
MASHED ROASTED VEGTABLES
1 medium: Baking potato, peeled and
Quartered,
Quartered,
1/2 tsp: Salt,
1 medium: Sweet potato, peeled and
1/4 tsp: Pepper,
Quartered,
2 tbsp: Vegtable oil,
1: Turnip, peeled and
1 1/2 tsp: Chopped fresh thyme,
Quartered,
1/2 tsp: Fresh rosemary, crushed
1: Carrot, scraped and
Reserved crushed garlic,
Quartered,
Cloves,
1: Parsnip, peeled and
GARLIC SAUCE
5 centiliter: Garlic,
Torn,
1/4 cup: Water,
1/3 cup: Slivered almonds,
1/2 tsp: Salt,
2 tbsp: White vinegar,
2 slice: White bread, trimmed and
1/2 cup: Olive oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp