Roast Pork with Sweet Potatoes and Garlic
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.
Servings: 8 (with leftovers for 4 of pork)
Ingredients:
| Nutritional Info | |
| per serving of 8: about | - |
| cal | 380 |
| pro | 37 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 29 g |
| 2 fibre | - |
| chol | 94 mg |
| sodium | 457 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 16% |
| vit A | 171% |
| vit C | 35% |
| folate | 9% |
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1 tsp (5 mL) fennel seeds
6 cloves garlic, minced
4 tsp (20 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1 tbsp (15 mL) vegetable oi
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) each salt and pepper
1 double pork loin centre roast boneless (about 4 lb/2 kg)
Sweet Potatoes and Garlic:
4 sweet potatoes, peeled and halved
2 heads garlic, tips removed
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
Fresh thyme sprigs (or 1/2 tsp/2 mL dried)
Gravy:
1-1/2 cups (375 mL) chicken stock
2 tbsp (25 mL) all-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
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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
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