Rosemary and Garlic Crusted Pork Loin with Butternut Squash and Potatoes
Pork today is so lean, the meat will be dry and crumbly if
overcooked, but there are a couple of tricks to help avoid that
fate. The first is to turn the pork over halfway through the
cooking time so the juices will concentrate in the center of the
roast instead of settling on the bottom. Second, take the roast out
of the oven when it is about 5° below the recommended internal
temperature, which is 160°F. The meat will continue to cook as it
rests.
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Ingredients:3 tablespoons chopped fresh rosemary , or 1 tablespoon
dried
4 cloves garlic , minced
1 teaspoon kosher salt , divided
1/2 teaspoon freshly ground pepper , plus more to taste
1 2-pound boneless center-cut pork loin roast , trimmed
1 1/2 pounds small Yukon Gold potatoes , scrubbed and cut into
1-inch cubes
4 teaspoons extra-virgin olive oil , divided
1 pound butternut squash , peeled, seeded and cut into 1-inch
cubes
1/2 cup port , or prune juice
1/2 cup reduced-sodium chicken brothInstructions
1. Preheat oven to 400°F.
2. Combine rosemary, garlic, 1/2 teaspoon salt and 1/2 teaspoon
pepper in a mortar and crush with the pestle to form a paste.
(Alternatively, finely chop the ingredients together on a cutting
board.)
3. Coat a large roasting pan with cooking spray. Place pork in
the pan and rub the rosemary mixture all over it. Toss potatoes
with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl;
scatter along one side of the pork.
4. Roast the pork and potatoes for 30 minutes. Meanwhile, toss
squash with the remaining 2 teaspoons oil, 1/4 teaspoon salt and
pepper in a medium bowl.
5. Remove the roasting pan from the oven. Carefully turn the
pork over. Scatter the squash along the other side of the pork.
6. Roast the pork until an instant-read thermometer inserted in
the center registers 155°F, 30 to 40 minutes more. Transfer the
pork to a carving board; tent with foil and let stand for 10 to 15
minutes. If the vegetables are tender, transfer them to a bowl,
cover and keep them warm. If not, continue roasting until they are
browned and tender, 10 to 15 minutes more.
7. After removing the vegetables, place the roasting pan over
medium heat and add port (or prune juice); bring to a boil,
stirring to scrape up any browned bits. Simmer for 2 minutes. Add
broth and bring to a simmer. Simmer for a few minutes to intensify
the flavor. Add any juices that have accumulated on the carving
board.
