• C5789de1265d857e5ca55d171e645922

Roasted Pork Loin With Winter Vegetables And Gastrique

Do not let the pink steer you away-once the internal temperature of the pork reaches 145F. the meat is safe to eat (USDA guidelines). This is the optimal temperature for restaurant worthy- juicy meat.

Prep
Cook
Serves 4people
Ingredients
Roast Winter Vegetables
1
ea. Small butternut squash, chopped into bite size pieces
1
ea. Romanesco, head, chopped into bite size pieces
1
ea. Cauliflower, head, chopped into bite size pieces
2
tbsp Vegetable or olive oil
T.T. Kosher salt and pepper, to taste
Roast Pork loin
1
ea. 2-lb. Pork tender loin, trimmed and tied
1
tbsp Vegetable oil
T.T. Kosher salt and pepper, to taste
Gastrique (Vinegar-based Pork Dipping sauce) Can be made ahead
1 1/2
cups Apple cider or red wine vinegar
1
/2 c. Mild tasting honey , or to taste
1/2
piece Star anise
3
ea. All-spice berry
3
pinches Cinnamon, ground
Directions
1.
Preheat the oven to 375 degrees.
2.
For the veg: toss butternut squash in oil, salt and pepper, and lay into a single layer on a sheet tray. Roast in oven (this will take the longest to cook out of all your other vegetables) for 20 minutes before adding the romanesco and cauliflower (tossed in oil, salt and pepper). Cook for another 15-20 minutes or until tender.
3.
For the pork: heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown
4.
Transfer to the oven and roast the pork until a thermometer inserted in the center reads 140 degrees, about 20-35 minutes.
5.
Once pork is out of the oven, tent a foil over and let it rest for 10-15 minutes before slicing.
6.
For the gastrique: pour the vinegar into a nonreactive pot; bring to a boil, turn heat down to a simmer and reduce to about 1/2 cup, about 15 minutes.
7.
Meanwhile, grind the anise, allspice and ground cinnamon spices in a mortar with a pestle or in a spice grinder. Set aside.
8.
When the vinegar is reduced, whisk in the honey; continue to simmer slowly until the mixture is is reduced to about 1/2 cup, less than 5 minutes. Watch carefully so the liquid doesn't bubble over. Take the pot off the heat and stir if bubbles form. The gastrique will thicken slightly, more so as it cools.
9.
Stir in the ground spices, and cool to room temperature.
10.
SERVE: Reheat vegetables in oven if necessary. Serve with sliced pork and drizzle gastrique onto pork slices.

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift