One of my favorite conversation topics is finding out what my friends’ “super powers” are. One of my friend’s has an impeccable sense of direction (regardless of what city, state, or country he’s in), one always manages to find free/convenient parking (in LA too!), and another can take a good selfie in any situation. I’m working on honing my super power of being able to make a kick @ss entree for a dinner party. My quest for turning out a delicious dish resulted in this Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips. I had never roasted pork before, and up until the other day before I bought the pork loin, I wasn’t exactly sure what it looked like. But this recipe is straight forward and simple (although it involves a bit of prep time), and this dish would definitely qualify as an impressive dinner party entree. I think my dinner party entree super powers are gaining strength…
Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips
(from Curtis Stone’s What’s For Dinner?)
Makes 6 servings
2 pounds medium Yukon Gold potatoes, scrubbed and quartered
1 pound shallots, cut in half
3 carrots, cut crosswise on the diagonal into 2-inch pieces
3 parsnips (the same size as the carrots), peeled and cut diagonally into 2-inch pieces
4 garlic cloves, finely chopped
1 teaspoon smoked paprika (hot or sweet)
¼ cup olive oil
Kosher salt and freshly ground black pepper
4 sprigs of fresh rosemary
One 2 ½-pound boneless pork loin roast, preferably with top layer of fat still intact
⅔ cup reduced-sodium chicken broth
- Preheat oven to 450°F.
- Put potatoes, shallots, carrots, parsnips, and garlic in large heavy roasting pan, sprinkle with smoked paprika, and toss with 3 tablespoons of olive oil to coat. Season with salt and pepper. Spread vegetables evenly over bottom of pan. Place 2 rosemary sprigs on top.
- Finely chop enough of remaining 2 rosemary sprigs to equal 2 teaspoons. In small bowl, combine 1 tablespoon salt and chopped rosemary. Rub mixture together with your fingertips for about 1 minute, or until fragrant.
- Using sharp knife, score fat that covers top of pork by cutting shallow slashes (about ¼ inch deep) at 1-inch intervals, cutting into fat but not flesh. Rub pork all over with remaining 1 tablespoon olive oil. Rub rosemary salt all over pork, working it into score marks, if desired, tie pork crosswise with kitchen twine in three or four places to help maintain its shape while roasting.
- Place pork fat side up on top of bed of vegetables. Roast for about 40 minutes, or until pork is golden brown and an instant-read thermometer inserted into center reads 125°F. Transfer pork to serving platter. Tent with aluminum foil and let rest for 10 minutes before slicing (pork will continue to cook as it rests).
- Meanwhile, stir vegetables in pan and continue roasting them for about 10 minutes, or until tender and golden brown. Transfer vegetables to the platter with pork.
- Add broth to hot roasting pan and bring to boil over medium-high heat, stirring with wooden spoon to scrape up browned bits in bottom of pan. Season with salt and pepper. Pour pan juices into sauceboat.
- Untie pork if necessary. Slice pork and serve it with roasted vegetables and pan juices.