Roast Loin of Pork with Vegetables

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Roast Loin of Pork with Vegetables

ROAST LOIN OF PORK WITH FRESH ROSEMARY AND VEGETABLES is again an easy to prepare flavorful dish!!  Using Organic Pork this is really a farm to table home cooked meal.  I cut a TINY bit of Rosemary from our garden as any fresh herb is pungent and in this house pungent doesn’t work!  I truly believe that using herbs should COMPLIMENT the meal and not DOMINATE the meal.  But if you like more of any herb in any recipe – hey go for it!!  This is just my taste!  I based my recipe on various ones that I have across— basically with a good cut of pork there will be some fat — fat acts as a transmitter for the herbs and coating into the meat.  Sounds gross – but is yummy!!!  I cook a lot of pork because it truly is the “other white meat” and we are staring to “cluck” with all the chicken that is eaten at this home!  I love fish but only the ones that seem to cost about $1000000 a pound – and a lot of pasta is great but pretty soon you have to keep buying  larger jeans.

INGREDIENTS

  • 4 large garlic cloves – I have the 5 garlic rule – but these suckers I used were BIG
  • a pinch of fresh rosemary – finely chopped   (remember if you want more – go for it – but don’t say I didn’t warn you!
  • salt and pepper (Lawry’s) and Spice Hunter – all natural – steak and chop seasoning (salt free) – – about three shakes in the small bowl with rosemary and garlic
  • 1 bone in pork loin roast –  4-5 lbs  –  I could not find one with bone so I used one without-  it works!
  • 2 carrots,  peeled and chopped
  • 1 celery stalk – chopped
  • 10 or so fingerling potatoes – cut into halves
  • white wine/red wine on hand for drizzling and deglazing
  • EVOO

 

FIXINGS

Very finely chop together the garlic and rosemary.  Transfer to small bowl and add salt, pepper and three shakes of seasoning.  Add about 1 tablespoon of EVOO and make a paste.

Make slits of about 1/2″ deep – about 8 or so  all over the pork and insert some of the mixture into each slit.  With remaining seasoning mix rub all over the roast.  Add olive oil is needed.

( I find EVOO is always needed.)  Take some wine – Drink one sip – out of a glass of course – then sprinkle wine in bottle over the roast.  I actually only drank white but sprinkled a bit of each color.

I find that a little wine adds flavor to about any meat and just about every cook.  Enough wine and Poof – you are a chef!! (kidding)

Cook meat for about 30 minutes and then scatter vegetables around roast.  Pork should register about 155 degrees when done -as these days it is being served a little pink on the inside so DO NOT

overcook.  If your vegetables are getting done too quickly – cover with strips of tin foil and add a little chicken stock to the pan.  Even in the finest restaurant Pork is now pink.  I buy organic

meat so don’t worry about the pinkness at all.  Makes roast more moist.

Transfer to platter and cover and keep warm.  Place the roasting plan over low heat and add some white wine and a little chicken stock to make sauce stirring up any drippings.  I find that

pork roast with bone has better drippings but there just wasn’t one!  Sigh.

Carve the roast and arrange on warmed platter and pour pan juices over all.

If you like add some peas-   I used frozen and add to platter.   Also I served with Motts Sugarless Applesauce – added tiny sugar and stick of cinnamon which I left in sauce for a couple of

hours and its compliments dish really well.

ENJOY – Again – your are a CHEF!!!


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