Roast Loin of Pork Eagle ID

Roasted pork tenderloin is great with a touch of sweetness. If you don't want to eat your pork with apples or applesauce, try adding a simple glaze toward the end of cooking: apricot jam, ginger marmalade, or even brown sugar melted with orange juice.

Tools: Chef's knife, vegetable peeler, large roasting pan, meat thermometer

Preparation time: About 25 minutes

Roasting time: About 1 hour and 5 minutes, plus 15 minutes resting time

Yield: 6 servings

Ingredients:

Center-cut boneless loin of pork, about 3 pounds

4 tablespoons olive oil

2 tablespoons chopped fresh thyme, or 1 teaspoon dried

Salt and black pepper to taste

6 medium red potatoes, peeled and halved lengthwise

3 medium onions, peeled and quartered

4 carrots, peeled and cut into 2-inch pieces

1 bay leaf

2 large cloves garlic, finely chopped

1/2 cup water

1/4 cup chopped fresh parsley

2 cups applesauce (optional)

1. Preheat the oven to 400 degrees.

2. Place the pork in a large roasting pan (without a rack) and brush or rub the meat all over with 3 tablespoons of the oil. Season with the thyme, salt, and pepper. Roast, fat side up, for 15 minutes.

3. Remove the pan from the oven and scatter the potatoes, onions, carrots, and bay leaf around the roast. Drizzle the remaining 1 tablespoon of oil over the vegetables, and, using a large spoon, turn the vegetables in the cooking juices. Sprinkle the garlic over the vegetables, and season the vegetables with salt and pepper. Add the water to the pan.

4. Reduce the oven temperature to 350 degrees and roast for 45 to 50 minutes or until a meat thermometer registers 155 degrees in the thickest part of the roast.

5. Remove the pan from the oven, and transfer the roast to a cutting board. Cover loosely with aluminum foil and let it rest for 15 minutes before carving. Reduce the oven temperature to 300 degrees and place the pan with the vegetables in the oven to keep warm.

6. To serve, transfer the carved meat and vegetables to a large platter. (Pour any juices that have collected around the meat into the roasting pan.) Remove the bay leaf from the pan, and place the pan over two burners on high. Bring the juices to a boil, stirring and scraping the bottom and sides of the pan with a wooden spoon. Cook about 1 to 2 minutes or until the sauce is reduced and slightly thickened. Pour the juices over everything, sprinkle with the chopped parsley, and, if desired, serve with applesauce.

This hearty dish is delicious with Sautéed Spinach Leaves or a simple salad of mixed greens.