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January 11, 2015 / Chris Blum

Roasted Pork with Veggies

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This recipe was inspired by Fine Cooking. This is a great recipe when you have guests as you can do most it the work ahead and just pop into the kitchen to check on it. The pork flavors are truly italian.

Ingredients:
1/4 c plus 1 TBSP olive oil
2 Tbs. sambuca or Pernod
4 cloves garlic, minced
2 TBSP finely chopped fresh rosemary
2 TBSP fennel pollen or dried fennel seeds, crushed
1 tsp ground coriander
Salt and pepper
1 3-lb. boneless pork loin
1-1/2 lb small yellow potatoes, halved
3 medium parsnips, quartered
2 onions, cut into 1/4-inch slices
3 fennel bulb, quartered
1-1/2 c chicken broth
3/4 c white wine

In a small bowl, combine 1 TBSP olive oil, 1 TBSP sambuca with the garlic, rosemary, fennel seeds, coriander, 1-1/2 TBSP salt, and 3/4 tsp pepper to make a paste. Rub the paste over the entire roast. Cover and refrigerate overnight.

Remove the roast from the refrigerator and let sit at room temperature for 30 minutes.

Preheat oven to 300°F. Put the roast, fat side up. Add the chicken broth and wine, and roast, basting occasionally, until an instant-read thermometer inserted into the roast registers 135°F to 140°F, about 2 hours.

Arrange the potatoes, parsnips, onions, and fennel in a 13×17-inch (or similar) roasting pan, season with salt and pepper, and drizzle with the remaining 1/4 c olive oil.

An hour into cooking the roast, placr the veggies on the top rack of the oven, stirring occasionally. When you remove the roast, crank the oven up to 400. You want the veggies, nicely roasted with some brown spots. When easily pierced with a fork, they are done.

Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Carve and pour the juices over the top. Serve with the roasted veggies.

Serves 6 – 8.

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