Roast Pork with Sweet Potatoes and Garlic

By The Canadian Living Test Kitchen

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Roast Pork with Sweet Potatoes and Garlic

This recipe makes 8 servings

Nutritional Info
per serving of 8: about	-
cal	380380 cal
pro	37 g37g pro
total fat	12 g12g total fat
sat. fat	3 g3g sat. fat
carb	29 g29g carb
fibre	2 g2g fibre
chol	94 mg94mg chol
sodium	457 mg457mg sodium
% RDI:	-
calcium	77 calcium
iron	1616 iron
vit A	171171 vit A
vit C	3535 vit C
folate	99 folate

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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.

Ingredients

1 tsp fennel seeds 1 1tsp tspfennel seeds
6 cloves garlic , minced6 6cloves clovesgarlic, minced
1 tbsp chopped fresh thyme 1 1tbsp tbspchopped fresh thyme
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 tsp dry mustard 1 1tsp tspdry mustard
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 1double pork loin centre roast bonelessdouble pork loin centre roasts boneless, (about 4 lb/2 kg)
Sweet Potatoes and Garlic:
4 sweet potatoes , peeled and halved4 4sweet potatosweet potatoes, peeled and halved
2 heads garlic , tips removed2 2heads headsgarlic, tips removed
2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
3 3fresh thyme sprigs, (or 1/2 tsp/2 mL dried)
Gravy:
1-1/2 cups chicken stock 1-1/2 1-1/2cups cupschicken stock
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour

Preparation

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.

Additional information :

per 4 servings of pork only (leftovers): about 231 cal, 35 g pro, 8 g total fat (2 g sat. fat), 2 g carb, trace fibre, 94 mg chol, 294 mg sodium. % RDI: 4%calcium, 11% iron, 3% vit C, 4% folate.

Source : Everyday Favourites: 2005