Roast Pork Loin and Gravy with Roasted Veggies and Potatoes
This is a real good Sunday thing and not too labor intensive. This recipe serves 8-10 people. You could do the math and make it for fewer (or more!)
5 pound boneless pork loin roast
Extra virgin olive oil for drizzling
Salt and black pepper
1 tbsp. dried thyme
2 pounds baby carrots
2 small or 1 large head cauliflower, cut into florets, each floret cut in half
8 baking potatoes, peeled and chopped into bite-size cubes
3 tablespoons butter
2 cloves garlic, finely chopped
4 tablespoons flour
1 quart chicken stock (broth)
Zest of 1 orange
1/2 cup flat leaf parsley leaves (a couple of handfuls), roughly chopped or 2 tbsp. dried
3 scallions, green and white parts finely chopped
Pre-heat the oven 425°F.
Place the pork roast in a roasting pan or on a cookie sheet. Drizzle thoroughly with some olive oil and season liberally with the salt and pepper. Sprinkle with the thyme. Transfer to the oven and roast for 45-60 minutes, until the internal temperature is 145°F. Remove from the oven and let the roast rest for 10 minutes before slicing.
Arrange the baby carrots, cauliflower and potatoes between three cookie sheets. Drizzle everything liberally with olive oil and some salt and pepper.
Place the pork roast in a roasting pan or on a cookie sheet. Drizzle thoroughly with some olive oil and season liberally with the salt and pepper. Sprinkle with the thyme. Transfer to the oven and roast for 45-60 minutes, until the internal temperature is 145°F. Remove from the oven and let the roast rest for 10 minutes before slicing.
Arrange the baby carrots, cauliflower and potatoes between three cookie sheets. Drizzle everything liberally with olive oil and some salt and pepper.
Transfer the veggies to the oven about 30 minutes before you are ready to take out the pork roast. Roast them for about 40 minutes, until tender.
For the gravy, place the butter in a medium size saucepan over medium-high heat and let it melt. Once melted, add the garlic and cook for one minute. Add the flour and stir to combine with the fat and continue to cook for one minute. Whisk in the chicken stock, bring up to a bubble and cook until thick. Put a lid on the gravy and put it on the back of the stove until ready to serve.
While everything is roasting away in the oven, combine the orange zest, chopped parsley and chopped scallions in a bowl and put aside.
For the gravy, place the butter in a medium size saucepan over medium-high heat and let it melt. Once melted, add the garlic and cook for one minute. Add the flour and stir to combine with the fat and continue to cook for one minute. Whisk in the chicken stock, bring up to a bubble and cook until thick. Put a lid on the gravy and put it on the back of the stove until ready to serve.
While everything is roasting away in the oven, combine the orange zest, chopped parsley and chopped scallions in a bowl and put aside.
Thinly slice the pork and arrange it next to the veggies. Pour about one cup of gravy over the roasted pork; serve the rest for the potatoes. Sprinkle the platter with the saved herb mixture and
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