Boneless Roast Loin of Pork With Aromatic Vegetables

Submitted by Penny Stettinius

"Carre de Poc Roti aux Tomates, Ail, Oignons, et Carottes from Simply French, by Patricia Wells. My favorite French cookbook uncovers the mysteries of French cooking, it's not all heavy sauces. This is lovely, takes some time but is well worth it."

 

• Ready In: 2hrs
• Ingredients: 11
• Serves: 6-8

ingredients

• 12 small plum tomatoes
• 5 tablespoons unsalted butter
• 2 large onions, cut crosswisa into 1/2-inch rounds
• sea salt
• fresh ground white pepper
• 2 tablespoons extra virgin olive oil
• 5 large carrots, cut diagonally into 1/2-inch slices
• 4 large garlic cloves, halved
• 1 bunch fresh sage
• 2 teaspoons fresh thyme leaves
• 3 lbs rolled boneless top pork loin roast, trimmed and tied, at room temperature

directions

1. Preheat the oven to 400 degrees.
2. Prepare the tomatoes: Core and peel with a vegetable peeler, halve each tomato lengthwise and squeeze lightly to remove the seeds.
3. With a small spoon, remove the pulp.
4. Set aside the outer shells of the tomatoes.
5. Cook the onions: In a large skillet, heat three tbs of the butter over low heat.
6. When hot add the onions but do not salt (this allows the onions to brown more easliy).
7. cook the onions, shaking the pan from time to time, until nicely, evenly browned on one side, about 5 minutes.
8. Turn carefully and cook on the other side until evenly browned, about 5 minutes more.
9. The onions will have a tendency to fall apart, but try to keep them in a single piece as you turn them.
10. Remove from the heat and season generously with salt and pepper.
11. Drain and set aside.
12. Cook the tomatoes: In a large skillet, heat the oil over moderatley high heat.
13. When hot, add the tomato shells and cook, shaking the pan from time to time, until nicely, evenly browned, about 10 minutes.
14. Remove from the heat and season generously with salt and pepper.
15. Drain and set aside.
16. Cook the carrots: In a large skillet heat the remaining 2 tbs of butter over low heat.
17. When hot, add the carrots, seasoned generously with salt and pepper.
18. Cook the carrots, shaking the pan from time to time, until nicely, evenly browned and soft and tender when pierced with a fork, about 15 minutes.
19. Add the garlic and cook for 2-3 minutes more.
20. Remove from the heat and season generously with salt and pepper.
21. Drain and set aside.
22. Select an oval baking dish that will hold the pork and vegetables without crowding.
23. Arrange an overlapping layer of onions at one end of the dish, place an overlapping layer of tomatoes alongside the onions and do the same with the carrots on the other side.
24. You will then have all the vegetables in one layer on the bottom of the baking dish.
25. Mince half of the sage leaves and sprinkle over the vegetables, along with the thyme.
26. Season the pork generously with salt and pepper.
27. Tuck the remaining whole sage leaves beneath the string around the pork.
28. Place the pork, fat side up, on top of the vegetables.
29. Place the baking dish, uncovered, in the center of the oven and roast for 1 hour.
30. Add 1/2 cup water, cover the pork loosely with aluminum foil, and roast for 15 minutes more.
31. Leaving the foil covering in place, turn off the oven and leave the door slightly ajar.
32. Let rest a minimum of 15 minutes or up to 1 hour.
33. The pork will continue to cook as it rests.
34. To serve, remove and discard the string.
35. Carve the pork into thick slices and arrange on warmed dinner plates.
36. Serve with the roasted vegetables alongside.

Reviews

[luvcookn]

Wonderful....well worth the time to put it together! The meat turned out tender and the veggies were very fragrant with the fresh herbs and garlic. I will definately be making this again. Thank you for sharing this yummy recipe!