My new favorite way to roast pork is flavorful and juicy and oh-so good roasted with red onions and parsnips. This recipe is from Cook's Country. They suggest you buy a pork loin NOT enhanced with that mystery solution "because it causes the pork to exude excess liquid as it cooks, inhibiting the caramelization of the vegetables". Besides, who wants mystery solutions in their food?
Provided by Penny Stettinius
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Place pork in center of a large roasting pan and season liberally with salt and pepper.
- Combine marmalade and rosemary in a bowl.
- Spread half of marmalade mixture on pork.
- Add orange juice and olive oil to remaining marmalade mixture.
- Toss parsnips and onions with 2 TBS of the mixture and season with salt and pepper.
- Arrange vegetables around pork.
- Roast until instant-read thermometer inserted in the thickest part of the meat registers 120 degrees, 30 minutes or so.
- Pour remaining marmalade mixture over pork, increase oven temperature to 450 degrees, and roast until thermometer reads 140 degrees, another 15-20 minutes.
- Transfer roast to cutting board and tent with foil.
- Toss vegetables and juices and redistribute evenly over pan bottom.
- Roast until juices thicken and vegetables caramelize, about 10 minutes.
- Slice pork and serve with roasted vegetables, pouring pan juice over meat.
Nutrition Facts : Calories 458.5, Fat 18.3, SaturatedFat 3.4, Cholesterol 121, Sodium 108.2, Carbohydrate 31.1, Fiber 4.5, Sugar 17.6, Protein 41.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love