Meat recipe10 for Pork Loin Roast with Roasted Vegetables

Meat recipe10 for Pork Loin Roast with Roasted Vegetables serves 6

4 lb To 5 boneless rolled pork loin roast trimmed the fat off.

3 Cloves garlic; crushed

3 tb Olive oil

2 ts Chopped fresh thyme

2 ts Fresh rosemary; crushed

1/2 ts Salt

1/2 ts Fresh ground Pepper

ROASTED VEGTABLES--------

1 md Baking potato peeled and quartered

1 md Sweet potato peeled and quartered

1 Turnip peeled and quartered

1 Carrot scraped and quartered

1 Parsnip peeled and quartered

1/2 ts Salt

1/4 ts Pepper

2 tb Vegtable oil

1 1/2 ts Chopped fresh thyme

1/2 ts Fresh rosemary crushed

GARLIC SAUCE -----------

5 Cloves garlic

1/4 c Water

1/2 ts Salt

2 sl White bread; trimmed and torn

1/3 c Slivered almonds

2 tb White vinegar

1/2 c Olive oil

Reserved crushed garlic cloves

Roast:Place roast on a rack in a roasting pan. Rubgarlic over roast, reserving cloves for vegetables. Brush roast with olive oil, sprinkle with herbs. Cover and refrigerate for at least 2 hours. Sprinkle roast with salt and pepper. Bake at 500°. for 15 minutes. Reduce heat to 325° bake 1 hour longer or until 160 degrees on a meat thermometer.

Vegtables:Combine all ingredients in a ziplock bag; toss well. Place vegetables around pork roast after reducing heat. Bake 1 hour or until roast is done.Position knife blade in food processor; add half of the vegetables. Process until smooth, stopping often to scrape down sides. Remove and keep warm. Repeat with remaining vegetables. Makes 2 cups.

Garlic Sauce: Process garlic in food processor until finely chopped. Add water, salt, bread and almonds process until smooth. With processor running, pour olive oil through food chute in a slow steady stream until combined and chill. Serve over sliced pork or cooked vegetables. Makes 1 cup.

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