This is a superb roast to serve for family gatherings. The double loin is enough for 12 servings, so you can have eight around the table for the hot roast, vegetables and gravy, with leftovers of meat for four the next day. Roasting with convection heat cuts the time by about a quarter.
- Portion size 4 servings
- Credits : Everyday Favourites: 2005
Sweet Potatoes and Garlic:
Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in minced garlic, thyme, oil, mustard, salt and pepper to form paste; rub all over roast. Place on rack in small roasting pan.
Sweet Potatoes and Garlic: In bowl, toss together potatoes, garlic, oil, salt, pepper and thyme sprigs; spread on rimmed baking sheet.
Roast pork and vegetables in 325°F (160°C) convection or conventional oven until vegetables are tender and meat thermometer inserted into centre of pork registers 160°F (70°C), about 90 minutes in convection oven or 2 hours in conventional oven. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing.
Gravy: Meanwhile, skim fat from pan juices; bring juices to boil. In small bowl, whisk stock with flour; whisk into juices and simmer over medium heat, stirring occasionally, until thickened, about 5 minutes. Strain and serve with pork and vegetables.
Nutritional facts <b>per serving of 8:</b> about
- Sodium 457 mg
- Protein 37 g
- Calories 380.0
- Total fat 12 g
- Cholesterol 94 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
- Iron 16.0
- Folate 9.0
- Calcium 7.0
- Vitamin A 171.0
- Vitamin C 35.0