Aired August 28, 2007
- 1 5-pound boneless pork loin roast
- Extra-virgin olive oil (EVOO) for drizzling
- Salt and freshly ground black pepper
- 6 thyme springs, leaves removed and chopped
- 2 pounds baby carrots
- 2 small or 1 large head cauliflower, cut into to florets, each floret in half
- 8 baking potatoes, peeled and chopped into bite-size cubes
- 3 tablespoons butter
- 2 cloves garlic, crushed or grated
- 4 tablespoons flour
- 1 quart of chicken stock
- Zest of 1 orange
- 1/2 cup (a couple of handfuls) flat-leaf parsley leaves, roughly chopped
- 3 scallions, green and white parts finely chopped
Preheat oven 425F. Place the pork roast in a roasting pan or on a cookie sheet. Drizzle thoroughly with some EVOO and season liberally with the salt and pepper, sprinkle with the chopped thyme. Transfer to the oven and roast for another 45-60 minutes, until the internal temperature is 145F. Remove from the oven and let the roast rest for 10 minutes before slicing.
Arrange the baby carrots, cauliflower and potatoes between 3 cookie sheets. Drizzle everything liberally with EVOO and some salt and pepper. Transfer to the oven about 30 minutes before you are ready to remove the pork roast. Roast the veggies for about 40 minutes, until tender.
For the gravy, place the butter in a medium-size sauce pot over medium-high heat and let it melt. Once melted add the garlic and cook for 1 minute. Add the flour and stir to combine with the fat and continue to cook 1 minute. Whisk in the chicken stock and bring up to a bubble and cook until thick. Reserve the gravy cover to keep warm until ready to serve.
While everything is roasting away in the oven in a bowl combine the orange zest, chopped parsley, chopped scallions in a bowl and reserve. Transfer half of the veggies and potatoes to a serving platter, reserving the other half for the next night's Indian Curry Roast Vegetables Over Spiced Rice.
Thinly slice half of the pork and arrange it next to the veggies, reserve the other half of the roasted pork for the Roast Pork & Black Bean Chili.
Remove the garlic cloves from the gravy and pour about 1 cup worth of gravy over the roasted pork, reserve the remaining gravy for the chili. Sprinkle the platter with the reserved herb mixture and serve it up.