Reader recipe Roasted Pork Loin and Vegetables
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Roasted Pork Loin and Vegetables

This is a wonderful late summer or early fall recipe using fresh vegetables and berries, with the added touch of our local dark rum and truly Canadian maple syrup. You can vary the vegetables depending on what is available at the time, just use about a half pound of vegetables per person. Also, we like the tarragon, but a combination of fresh herbs could be used with the vegetables. This recipe will serve 6 ? 8 people. Easy to prepare,it is fancy enough for company but simple enough and quick enough for a family supper. Because the vegetables and roast cook together and the sauce it quick, it can be cooking while you enjoy your company. Begin by preparing the pork and vegetables and then while they are cooking, prepare the barbeque sauce.

By Cathy Best

Source: Cathy Best

  • rating starrating starrating starrating starrating star
  • Prep time 1 hour max
  • Cook time 1 1/2 - 2 hours
  • Portion size 6-8

Ingredients

    2 -4 pound boneless top loin pork roast
    1-2 tbsp salt, pepper, granulated garlic (to taste)
    2 pounds small red potatoes scrubbed
    2 poounds carrots peeled and chunked into 2 inch pieces
    2 medium sweet potatoes scrubbed and cut into 2-3 inch chunks
    8-10 whole peeled shallots roots intact
    1 medium head of galic peeled and separated
    4-5 tbsp tomato paste
    4 tbsp olive oil
    1/4 cup minced fresh tarragon
    1 tbsp olive oil
    1 cup shallots (finely chopped)
    4 large cloves garlic finely chopped
    2 medium fresh jalapeno or chili peppers (finely chopped)
    1/2 cup Screech (or other good quality dark rum)
    2 cups fresh blueberries (or unthawed frozen)
    2 tablespoons tomato paste
    1/3 cup cider vinegar
    2 tbsp raw sugar
    2 tbsp maple syrup
    1/8 tbsp cinnamon

Preparation

Prep for Roast and Vegetables Rub the salt, pepper and granulated garlic into the roast. Place it in the centre of a shallow roasting pan (10x13) that has been sprayed lightly with vegetable oil. Combine the olive oil, tomato paste and tarragon in a large mixing boil. Add the vegetables, shallots and garlic and toss thoroughly. Spread the mixture around the roast. Place in the oven and reduce the heat to 375 degrees. Cook until a meat thermometer inserted in the centre of the roast registers 160 degrees (about 1 ½ - 2 hours depending on the size of the roast). While the roast and vegetables are cooking prepare the barbeque sauce. Prep for Barbeque Sauce Heat the oil in a medium sized saucepan over medium heat. Add the shallots and cook until softened and tender (about 3 or 4 minutes). Add the garlic and peppers and cook briefly to soften (about 2 more minutes). Then add the rum, increase the heat and bring the mixture to a boil. Cook for about 5 more minutes until most of the liquid has evaporated. Add the rest of the ingredients, bring to a boil and reduce the heat. Simmer the mixture for about another 20 minutes, stirring occasionally, until it is thickened and reduced to about half. Place the roast on a platter,serve the vegetables and the sauce on the side. Sauce will keep in the refrigerator for a couple of weeks.

Additional information : Contest recipe category: Meat and Game

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