PORK LOIN ROAST WITH ROASTED ROOT VEGETABLES

Pork Loin Roast with Roasted Root Vegetables image

Provided by CCinSC

Categories Pork

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 17

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4 -5 lbs boneless rolled pork loin roast
3 cloves garlic, crushed
3 tablespoons olive oil
2 teaspoons chopped fresh thyme
2 teaspoons fresh rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium baking potato, peeled and quartered
1 medium sweet potato, peeled and quartered
1 turnip, peeled and quartered
2 carrots, scraped and quartered
2 parsnips, peeled and quartered
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon fresh rosemary, crushed

Steps:

Roast: Place roast on rack in a roasting pan.
Rub crushed garlic over roast.
Brush roast with olive oil, sprinkle with herbs.
Cover and refrigerate for at least two hours.
Sprinkle roast with salt and pepper.
Bake at 500º for 15 minutes.
Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
Vegetables: Combine all ingredients in a ziplock bag, toss well.
Place Vegetables around pork after you have reduced the heat to 325º.
Bake until roast is done.
Serve with the pan juices.