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Roasted Pork Loin
with Elephant Garlic and Spice Rub

No recipe image available.Allow the roast to marinate with the garlic to infuse it with great flavor. Serve with mixed greens salad, Cornbread-Apricot Stuffing, and steamed green beans.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. In a shallow roasting pan, place the potatoes, shallots and turnips. Pour broth and vermouth over vegetables, add bay leaves and bake at 350°F (175°C), 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°F (approximately 65°C).
  3. 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.
  4. To serve, pass pan juices to spoon over carved roast and vegetables.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories 251 calories Protein 26 grams Fat 7 grams Sodium 677 milligrams Cholesterol 66 milligrams.

Recipe provided courtesy of National Pork Board.