ROAST PORK WITH PAN-GLAZED VEGETABLES AND RED WINE SAUCE
Steps:
- Sprinkle inside of boned pork with freshly ground pepper and salt. Reserve a few sprigs of rosemary for the pan; chop leaves from rest and strew in a line across meat. Roll the roast together and tie it securely with string. Rub a roasting pan with about 2 T softened butter; sprinkle pan with salt and pepper. Make a bed of garlic in center of pan and arrange meat, seam side down, on top. Set aside. Except for Brussels sprouts, prepare all fruit and vegetable garnishes. (Get ready to add to roasting pan.) Sauté chestnuts in 2 T butter and moisten with 2 T stock. Cook until glazed. Peel pears, wipe with ½ lemon and cut into ⅓ inch thick slices. Sauté in 2 T butter with a pinch of sugar and ½ C water. Cook until water evaporates and pears are glazed. Marinate prunes in enough red wine to cover along with orange slices (≥2 hours). Drain and gently heat in 1.5 T butter. Sauté onions in 2 T butter with ⅓ t sugar until nicely glazed. Blanch celery root for 5 min, drain and rinse in cold water. Trim Brussels sprouts and put to soak in cold salted water. Preheat oven to 350. Roast pork for 15 min. Turn, baste and roast 15 min more. Lower to 325; turn and baste again. Roast 30 min, turning and basting every 15 min. When pork has cooked 1 hr., add carrots, reserved rosemary sprigs and more butter. Baste and roast 15 min, then raise to 350 and add the potatoes. Turn in pan juices until coated. Place meat fat side up; baste and continue to cook. When potatoes have cooked 15 min, add turnips and onions. Baste again and roast 15 min. When pork has only 15 min left, add celery root and turn all vegetables in pan juices. When pork is done, place on a carving board and cover with heavy-duty aluminum foil. Transfer all vegetables but garlic to a smaller roasting pan. Return to oven. Raise to 400 while making sauce. See introduction for remainder of recipe.
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paresh tank
[email protected]This recipe was a disaster. The pork was tough and the vegetables were overcooked. The red wine sauce was bland and tasteless.
nayemajannat nur
[email protected]The pork was a bit dry, but the vegetables were delicious. The red wine sauce was a bit too sweet for my taste.
Marquita Richardson
[email protected]This recipe was a bit too salty for my taste. I think I'll reduce the amount of salt next time I make it.
Bikram Bal
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The pork was so tender and flavorful, and the vegetables were roasted to perfection. The red wine sauce was a nice touch and added a lot of flavor.
Sandra Lomax
[email protected]This was a great recipe! The pork was cooked perfectly and the vegetables were delicious. The red wine sauce was a perfect complement to the pork.
Jesca Jeszy
[email protected]I've made this recipe several times and it never disappoints. The pork is always tender and juicy, and the vegetables are roasted perfectly. The red wine sauce is a great addition and really makes the dish.
RAHAND
[email protected]This dish was easy to make and very flavorful. The pork was cooked perfectly and the vegetables were roasted to perfection. The red wine sauce was a nice touch and added a lot of flavor.
Chegofatso Mmaswi
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it for my family and friends several times and they all love it too.
Margery Kinyua
[email protected]This recipe is a keeper! The pork was so moist and tender, and the sauce was amazing. I served it with mashed potatoes and green beans, and it was the perfect meal.
haritha m
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone raved about the pork and the vegetables. The sauce was also delicious. I will definitely be making this again.
aaron bros
[email protected]This roast pork dish was an absolute delight! The pork was cooked to perfection, with a crispy outer layer and a tender, juicy interior. The pan-glazed vegetables were a perfect accompaniment, adding a burst of flavor and color to the dish. The red w