Quickly roasted seasoned
pork chops are paired with a winter squash puree and sautéed
spinach: A perfect weeknight supper for autumn or winter. Serve
all with warm focaccia wedges.
Roasted Pork
Loin with Elephant Garlic and Spice Rub
2 to 3 pound boneless
pork loin roast
1 clove elephant garlic or 4 cloves garlic, cut into slivers
1 teaspoon fennel seed
1 teasoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspon dry mustard
12 small red new potatoes, quartered
12 shallots, peeled
6 medium turnips, quartered
1 (14 1/2-ounce) can vegetable broth
1 cup extra dry vermouth or dry white wine
3 bay leaves
With sharp paring knife,
stab roast at one-inch intervals to create slits in which to
insert garlic slivers. Insert garlic evenly into slits. Combine
the thyme, paprika, salt and dry mustard; rub onto all surfaces
of the roast. Place the roast into a shallow dish; cover and
let marinate in the refrigerator 4 to 24 hours.
In a shallow roasting
pan, place the potatoes, shallots and turnips. Pour broth and
vermouth over vegetables, add bay leaves and bake at 350 degrees
F., covered, for 30 minutes. Remove roast from the refrigerator.
Uncover vegetables and place roast on top of vegetables. Roast,
uncovered, for about 1 1 1/2
hours longer, until meat thermometer inserted into roast reads
155 degrees F.
Remove meat from pan and
cover with foil and let rest for 10 minutes; transfer the vegetables
to a large serving platter, cover and keep warm. Remove bay leaves
and transfer pan juices to a saucepan; bring to a boil. Lower
heat and simmer, uncovered, for 12 to 15 minutes or until reduced
by half.
To serve, pass pan juices
to spoon over carved roast and vegetables.
