Pork Loin Roast with Vegetables
Main Dishes • Chinese
Description
Pork Loin Roast with Vegetables
Ingredients
- Pork tenderloin 5 lbs
- Ocean salt to taste
- Ground Black Pepper to taste
- Turnips 2 pieces
- Parsley 1 piece
- Celery salt 2 stalks
- Chicken Broth 10 fl oz
- Garlic 4 cloves
- Vegetable Oil 2 tablespoons
- Bay leaf 3 pieces
- Fresh Rose Hips ½ bunch
- Frozen green bean pods 5 oz
- Ground clove 10 pieces
- Onion 2 heads
Step-by-Step Guide
Step 1
Preheat the oven to 435°F.
Step 2
Make cross cuts on the loin (I do it in a crisscross pattern for a nicer appearance).
Step 3
Mix minced garlic (2 cloves) with salt, pepper, cloves, add rosemary and vegetable oil. Coat the meat with this marinade — I insert the cloves and rosemary (if fresh) into the cross cuts.
Step 4
Dice the carrots, onion, parsley root, celery, and the remaining 2 cloves of garlic.
Step 5
Pour water into the baking tray to a depth of 3–4 cm, and salt the water. Place the loin in the tray, skin side down, and bake for 15 minutes at 390°F. After 15 minutes, turn it over and bake for another 15 minutes.
Step 6
Then add the vegetables and bay leaves to the roast. I add peas just for decoration. You can also add red, orange, or yellow bell peppers, and leeks. After 15 minutes, pour the meat broth over everything. For a crispy crust, baste the meat with the gravy every 10 minutes. Leave the meat in the oven for 120 minutes, remove the vegetables from the tray, and keep the gravy and meat.
Step 7
Slice the finished meat thinly and serve with the gravy and vegetables.
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