MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Pork Loin Roast with Mashed Roasted Vegetables
Categories:
Yield: 8 Servings
4 lb To 5 boneless rolled pork
.. loin roast; trimmed
3 Cloves garlic; crushed
3 tb Olive oil
2 ts Chopped fresh thyme
2 ts Fresh rosemary; crushed
1/2 ts Salt
1/4 ts Pepper
MMMMM------------------MASHED ROASTED VEGTABLES--------
1 md Baking potato; peeled and
.. quartered
1 md Sweet potato peeled and
.. quartered
1 Turnip; peeled and
.. quartered
1 Carrot; scraped and
.. quartered
1 Parsnip; peeled and
.. quartered
1/2 ts Salt
1/4 ts Pepper
2 tb Vegtable oil
1 1/2 ts Chopped fresh thyme
1/2 ts Fresh rosemary; crushed
Reserved crushed garlic
.. cloves
MMMMM------------------------GARLIC SAUCE--------------
5 Cloves garlic
1/4 c Water
1/2 ts Salt
2 sl White bread; trimmed and
.. torn
1/3 c Slivered almonds
2 tb White vinegar
1/2 c Olive oil
Roast:
Place roast on a rack in a roasting pan. Rub
garlic over roast, reserving cloves for
vegetables. Brush roast with olive oil, sprinkle
with herbs. Cover and refrigerate for at least 2
hours. Sprinkle roast with salt and pepper. Bake
at 500°. for 15 minutes. Reduce heat to 325°.;
bake 1 hour longer or until 160 degrees on a meat
thermometer.
Vegtables:
Combine all ingredients in a ziplock bag; toss
well. Place vegetables around pork roast after
reducing heat. Bake 1 hour or until roast is done.
Position knife blade in food processor; add half
of the vegetables. Process until smooth, stopping
often to scrape down sides. Remove and keep warm.
Repeat with remaining vegetables. Makes 2 cups.
Garlic Sauce:
Process garlic in food processor until finely
chopped. Add water, salt, bread and almonds;
process until smooth. With processor running, pour
olive oil through food chute in a slow steady
stream until combined and chill. Serve over sliced
pork or cooked vegetables. Makes 1 cup.
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