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Roasted Pork Loin with Oven Roasted Local Root Vegetables & A Roasted Beet Puree

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Roasted Pork Loin with Oven Roasted Local Root Vegetables & A Roasted Beet Puree

Serves:  6

Ingredients:

1 Pork Loin (Bone in, Spine removed) 4-5 lbs
1 lb Carrots
1 lb Sweet Potato
1 lb Parsnips
1 lb Red Onions
1 Bunch of Thyme (chopped)
Veg Oil
1 ½ lbs. Beets
1/2 Cup Whole Milk
Salt
Pepper

Method:

  1. Preheat your Oven to 425 F
  2. Place the beets, with the skin still on, on a sheet of foil and place on a baking sheet and bake in the oven for 1 hour or until soft when pierced with a paring knife.
  3. Cut the Carrots, Sweet Potato, Parsnips, Onion into 1-1 ½ inch pieces and place in a bowl, drizzle well with veg oil and season generously with salt & black pepper, add the thyme and toss well making sure all the veg is coated with the oil, salt, pepper and thyme all over.
  4. Place the veg in a large flat Roasting pan and place in the oven. Roast them in the oven for 1 hour tossing them around every 15 minutes to ensure they roast evenly.

 

(You can have the butcher at your supermarket remove the spine, and also clean and French the bones for you)

  1. Take your Pork Loin and cut it into sections at every third rib, and season it with Salt & Pepper. Take a frying pan and add 1-2 Tablespoons of Veg Oil, and heat on a medium high heat until very hot.
  2. Add the Pork Loin to the hot pan and sear on all sides until they are golden brown, this helps to seal in the juices.
  3. When seared place in a roasting pan and place in the oven for 20 minutes.
  4. When the Beets are ready remove from the oven and allow them to cool a little. Peel off the skin, cut into small pieces and place in a pot with the milk and bring to a simmer.
  5. Take the beet and milk and pour it into a blender while hot and blend on high for 3-5 minutes until smooth.
  6. Season the Puree to taste with some salt and set aside in a container
  7. When the vegetables are roasted remove from the oven, and keep warm.
  8. When the Pork Loin is ready remove from the oven and allow it to rest for 5-10 minutes in a warm place.
  9. Take your plates and serve one chop of the pork loin with the vegetable and Beet Puree and Serve to your guests.