Serves 4
210 min
Pork Loin Roast With Winter Vegetables
Recipe GLPR901e4cd93480df
A succulent bone-in pork loin roast seasoned with smoked paprika, garlic, and brown sugar, roasted until tender and golden. Served alongside a medley of roasted winter vegetables including carrots, parsnips, radishes, and turnips, finished with a bright ginger-lemon-parsley gremolata and black olive tapenade. A comforting, elegant main course perfect for feeding a family.
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Ingredients
1 bone-in pork loin roast (4–5 bones, about 5 pounds)
Kosher salt
Freshly ground black pepper
1½ teaspoons Smoked paprika
1½ teaspoons Light brown sugar
¾ teaspoon Garlic powder
2 large parsnips, peeled and cut into 1-inch pieces
8 medium carrots, peeled and cut into 1-inch pieces
1 bunch radishes, halved or quartered depending on size
1 bunch Japanese turnips, peeled and quartered
Extra-virgin olive oil, for drizzling
1/4 cup minced flat-leaf parsley
1 whole Zest of 1 lemon
1 knob fresh peeled ginger (about 2 inches), minced or grated
¼ cup Black olive tapenade mixed with extra-virgin olive oil (1/4 cup tapenade + 3 tablespoons olive oil)
Directions
Remove the pork loin roast from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat your oven to 350°F.
In a small bowl, combine the smoked paprika, light brown sugar, and garlic powder. Season the pork roast generously with kosher salt and freshly ground black pepper on all sides, then rub the spice mixture evenly over the entire surface of the meat.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Drizzle a bit of extra-virgin olive oil into the pan. Once hot, carefully place the seasoned pork roast fat side up into the skillet and sear on all sides until browned, about 8–10 minutes total. Transfer the roast to a plate.
In the same skillet or roasting pan, toss the parsnips, carrots, radishes, and Japanese turnips with a generous drizzle of extra-virgin olive oil, and season with kosher salt and freshly ground black pepper to taste.
Arrange the vegetables around the pork roast in the skillet or roasting pan, then transfer to the preheated oven. Roast uncovered for 2 to 2.5 hours, until the internal temperature of the pork reaches 145°F at its thickest point (not touching bone). The vegetables should become tender and lightly caramelized.
While the pork and vegetables roast, prepare the gremolata by combining the minced flat-leaf parsley, lemon zest, and minced or grated fresh ginger in a small bowl. Set aside.
Once the pork reaches the proper temperature, remove from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute.
Carve the pork loin into slices and transfer to a serving platter along with the roasted vegetables. Drizzle the black olive tapenade mixture over the top and sprinkle generously with the ginger-lemon-parsley gremolata. Serve immediately.
