Roasted Pork Loin with Root Vegetables

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."

~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

This is a meal worthy of a holiday setting, yet also sits well at an informal table. It is hearty and filling and fills the house with a rich aroma usually only found at Thanksgiving or Christmastime.

For the sauce:
6 bacon slices, cut in half
6 cups chicken broth
1 1/2 cups dry white wine
1/2 cup lingon berries jelly or preserves
1 1/4  tsp minced fresh rosemary
3 tablespoons unsalted butter

Fresh rosemary is like a tiny piece of heaven and it is so easy to grow.

Cook the bacon in a large, heavy saucepan over medium heat until crisp. Transfer the bacon onto paper towels to drain. Discard the drippings from the pan. Put the chicken broth, wine, lingon berries jelly or preserves, and rosemary in the pan. Boil until reduced to about 2 1/2 cups. Return the cooked bacon slices to the sauce and boil until the liquid is reduced to 1 1/3 cups. Strain the sauce into small saucepan. Add the butter. Whisk over low heat until sauce is smooth, about 2 minutes. Season with salt and pepper.

The sauce can be prepared a day ahead. Cover and refrigerate.

For the rub:
2 tsp cumin seeds
2  tsp coarse salt
1  tsp black peppercorns
1  tsp black cardamon seeds (from about 30 whole green or white cardamon pods)

The cumin seeds, salt, peppercorns and cardamon all need to be finely ground.

I use a mortar and pestle to grind the spices.

Finely grind the cumin seeds, salt, peppercorns and cardamon - I use a mortar and pestle, but a coffee grinder works very well. 

For the roast and vegetables:
1 4-pound to 4 1/4-pound center-cut boneless pork loin
1 tablespoon olive oil
2 1/2 pounds large russet potatoes (about 5), peeled, halved lengthwise, cut into 2-inch pieces
1 1/2 pounds large parsnips (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
1 1/2 pounds large carrots (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
8 large garlic cloves, peeled
3 large fresh rosemary sprigs
6 Tbs olive oil

Place the pork in 13x9x2-inch glass baking dish. Rub the olive oil over the entire surface of the pork. Now rub on the spice mixture, massaging the spices into the pork. Cover and refrigerate for four hours - or up to one day.

Position your oven rack in center of the oven. Preheat to 400°F.

Place potatoes, parsnips, carrots, garlic and rosemary in a large roasting pan - this pan will be accommodating the the pork loin as well so it needs to be very large. Drizzle the vegetables with five tablespoons of the olive oil. Sprinkle with salt and pepper. Roast on center rack 45 minutes, turning vegetables occasionally.

Remove the roasting pan from oven. Pushing the vegetables to sides of the pan, clear a space in the center for the pork. Place the pork in center of pan.

Return the pan to the center rack and cook until the vegetables are brown and cooked through and pork has a center temperature of 150°F, about 1 hour. Turn the vegetables occasionally.

Remove the pan from oven and let stand 10 minutes. Rewarm the sauce over low heat, whisking constantly.


Place pork roast in center of large platter and surround with all the vegetables.

Serve and enjoy.

This will feed a hungry family of six.