Pork loin roast with mashed roasted vegetables^

8 servings

Ingredients

Quantity Ingredient
4 pounds To 5 boneless rolled pork
Loin roast, trimmed
3 cloves Garlic, crushed
3 tablespoons Olive oil
1 medium Baking potato, peeled and
Quartered
1 medium Sweet potato, peeled and
Quartered
1 Turnip, peeled and
Quartered
1 Carrot, scraped and
Quartered
1 Parsnip, peeled and
5 cloves Garlic
¼ cup Water
½ teaspoon Salt
2 slices White bread, trimmed and
2 teaspoons Chopped fresh thyme
2 teaspoons Fresh rosemary, crushed
½ teaspoon Salt
¼ teaspoon Pepper
Quartered
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Vegtable oil
1½ teaspoon Chopped fresh thyme
½ teaspoon Fresh rosemary, crushed
Reserved crushed garlic
Cloves
Torn
⅓ cup Slivered almonds
2 tablespoons White vinegar
½ cup Olive oil

Directions

MASHED ROASTED VEGTABLES

GARLIC SAUCE

Roast:

Place roast on a rack in a roasting pan. Rub garlic over roast, reserving cloves for vegetables. Brush roast with olive oil, sprinkle with herbs. Cover and refrigerate for at least 2 hours. Sprinkle roast with salt and pepper. Bake at 500F. for 15 minutes. Reduce heat to 325F.; bake 1 hour longer or until 160 degrees on a meat thermometer.

Vegtables:

Combine all ingredients in a ziplock bag; toss well. Place vegetables around pork roast after reducing heat. Bake 1 hour or until roast is done. Position knife blade in food processor; add half of the vegetables. Process until smooth, stopping often to scrape down sides. Remove and keep warm. Repeat with remaining vegetables. Makes 2 cups.

Garlic Sauce:

Process garlic in food processor until finely chopped. Add water, salt, bread and almonds; process until smooth. With processor running, pour olive oil through food chute in a slow steady stream until combined and chill. Serve over sliced pork or cooked vegetables. Makes 1 cup.

Americas Best Recipes Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-04-95

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