ROASTED PORK LOIN WITH ROOT VEGETABLES

ROASTED PORK LOIN WITH ROOT VEGETABLES image

Yield Serves 6-8 people

Number Of Ingredients 7

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1 center-cut pork loin
1/4 cup chopped fresh rosemary
3 T sea salt
3 T freshly ground pepper
2 T butter (can use some olive oil)
Winter root vegetables (carrots, turnips, yams, leeks, parsnips, onions)
Garlic cloves

Steps:

Preheat the oven to 450 degrees. Trim away any excess fat from the meat, but keep a fat cap on one side. Combine the rosemary, salt and pepper, and rub generously on all sides of the loin, creating a crust. Turn the loin fat side down. Return the chine bone to where it had been cut off, placing it on top of the seasoning. Truss the roast by cutting long pieces of twine, and tying the backbone in place with the twine tied securely at even intervals. Place the butter and/or oil in a large roasting pan over two burners of the stove over high heat. When the butter starts to brown, sear the loin, fat side down, for about 5 minutes. When the fat is golden brown, remove the roast from the pan. Place the vegetables cut sides down in the pan, season and cook until the cut surface of the onion is golden, about 10 minutes. Place the meat, rib side down, on top of the vegetables, and place in the oven for 20 minutes, or until the roast is completely brown. Reduce the oven temperature to 275 degrees and roast for about 40 to 55 minutes, or until the internal temperature of the roast is about 160 degrees. Transfer the meat to a cutting board and let it rest. After the meat has rested for about 20 minutes, remove the twine and the chine bone. Cut the loin into portions and serve.