Pork loin roast with mashed roasted vegetables^

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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